Pecan Crusted Salmon
SMOKY MUSTARD PECAN CRUSTED SALMON WITH MASHED POTATOES AND ROASTED BRUSSELS SPROUTS
PREP TIME: 10 Minutes/ COOK TIME: 45 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 920/ Protein 39g
DIFFICULTY LEVEL: MediumINGREDIENTS: Potatoes, Smoky Mustard, Lemon, Brussels Spouts, 2 TBSP Dijon Mustard, 1/4 Cup Pecans, 2 TBSP Sour Cream, Salmon, 1 Cup Panko Bread Crumbs
Step 1: Prep
Wash and dry produce
Preheat oven to 425
Dice potatoes
Trim and halve brussels sprouts
Quarter Lemon
Step 2: Cook Potatoes
Place potatoes in a small pot over high heat in salted water, covering potatoes.
Bring to a boil
Cook for 12 minutes
Reserve 1/2 cup of potato water, drain remainder
Keep covered and off heat until ready to mash
Step 3: Roast Brussels Sprouts And Mix Coating
While potatoes cook, toss brussels sprouts on a baking sheet with a drizzle of olive oil, 1/4 TSP of salt and pepper
Roast for 10 minutes
Meanwhile place 2 TBSP of butter in a medium microwave safe bowl
Microwave for 30 seconds
Stir in pecans, panko, and 1/4 TSP of salt and pepper
Step 4: Prep and Roast Salmon
Pat salmon dry with paper towels. Rub a drizzle of oil on skin sides. Season all over with 1/4 TSP of salt and pepper
Spread Dijon Mustard on flesh sides of salmon. Mound with panko mixture, pressing firmly to adhere
Once brussel sprouts have roasted for 10 minutes, remove baking sheet from oven and carefully push to one side
Place salmon, skin side down on opposite side of sheet. Roast for 10 minutes
Step 5: Make Mashed Potatoes
Meanwhile, add sour cream, 1 TBSP of butter, and reserved cooking water to pot with potatoes.
Mash until smooth and creamy. Season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
Divide brussels sprouts, mashed potatoes and salmon between shallow bowls
Drizzle Smoky Mustard over salmon, and serve with lemon wedge on the side
Serve hot and enjoy!
