Walnut Crusted Salmon Sheet Pan Dinner

At a glance

What stands out: This walnut crusted salmon sheet pan dinner is going to be your next dinnertime home run. It’s full of fall flavors and straightforward for a busy weeknight. This is one pan dinner recipe that includes meat, vegetables and potato.

How long it takes: about 45 minutes
Equipment you’ll need: sheet pan
Servings: 4

One Pan Walnut Crusted Salmon with Veggies

When you hear your husband say repeatedly, “This is a standby salmon we've ever had,” you know you hit a home run. He still talks about it, weeks later. And we'll let you in on a little secret: this walnut crusted salmon is ridiculously straightforward to prepare. Can we get an “AMEN” for sheet pan dinners? We're in love with them. They’re SO straightforward and you only make one pan dirty. It’s heavenly.

We're kind of easing us into fall with this one. We're not quite ready. However, this recipe, along with our almond crusted salmon, is tantalizing enough to board the fall train a few weeks early. And let’s be honest, Brussels sprouts, sweet potatoes, and apples are good year-round, not just in the fall. Right?!?

An Straightforward Baked Salmon Recipe

If you’re not quite ready to hop on the autumn train, make sure to bookmark or pin or print this one out because it’s perfection for back-to-school days. Here’s why you’ll love it:

Speedy. It’s ready in about 45 minutes, but with only 15 minutes of prep time.

Straightforward clean-up. Baking protein and veggies on the same pan means fewer pans to clean! A trusty sheet pan recipe is a must for busy weeknights, and this one is a winner.

So flavorful! This salmon baked beneath a decadent and rich walnut crust feels like comfort food, and it’s good for you, too! The rich, buttery flavors of the crushed walnuts and tender, juicy salmon are next-level.

Straightforward Clean-Up!

Lining your pan with parchment paper sheets makes clean up straightforward! We love these sheets more than a roll because they’re the reliable size and don’t curl up.

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What goes in

• Sweet Potato, Apple, and Brussels Sprouts: The ultimate fall medley! Cut up the sweet potatoes and apples, and trim and chop the sprouts in half.
• Shallots: We used whole shallots in this recipe. If you don’t have them on hand or don’t feel like peeling them (we feel you on that), red onions or Vidalias would be great substitutes. Make sure to cut them into roughly the same size as your other vegetables.
• Salmon: You’ll need a 1-pound salmon fillet for this recipe. If you prefer larger portions (more than 4 oz.), buy a larger fillet.
• Walnuts: They are chopped finely and used to coat the salmon. Other types of nuts can be substituted if you don’t care for walnuts. Try pecans, almonds, or pistachios.
• Maple Syrup and Olive Oil: Good quality olive oil and real maple syrup bring flavor, crispness, and caramelization to the fish, and help the seasoning adhere.
• Seasoning: This salmon recipe uses a simple seasoning of paprika, salt, and pepper.

How it comes together

The trick to this sheet pan dinner is that you have to give the vegetables a head start. Salmon cooks quickly, so you don’t want to put it on the pan right away.

Cook the vegetables. Get the vegetables (not the apples, yet!) tossed in olive oil and roast at 425ºF for 15 minutes. Giving the vegetables time in the oven first is the reliable opportunity to prep the salmon and make the walnut mixture to put on top. You can also use the time to chop up the apple.

Make the walnut mixture. Whisk together Dijon mustard, pure maple syrup, olive oil, a touch of paprika, crunchy walnuts, and salt and pepper. It’s a sauce, a crunchy topping, and extra protein all in one and we LOVE IT. We use a similar glaze in our five-ingredient baked salmon – it’s always a go-to recipe!

Cook the salmon. Take the veggies out of the oven, push them to the sides of the pan, and add the salmon. Spoon the walnut mixture over top and return the pan to the oven for 15 to 18 minutes, and serve.

Make-Ahead Ideas

Chop shallots, sweet potatoes, and Brussels sprouts up to two days in advance and keep them in a zip-top bag or an airtight container in the fridge.

Keeping leftovers

Refrigerate: Store leftovers in a covered container in the refrigerator for up to three days.

Reheat: Microwave for 1 to 2 minutes, or until heated through, or in the oven at 400ºF for 10 to 15 minutes.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at our Meal Plan #37 or Meal Plan #93. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let us do the planning for you this week! We add a new meal plan weekly.

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Sheet Pan Shrimp Fajitas

This Walnut Crusted Salmon is sponsored by the California Walnut Board. All opinions are always our own. Thank you for supporting Bomumo by reading about products and food we use and love in our own home.

• Yield: 4
• Prep: 15 minutes
• Cook: 33 minutes
• Total: 48 minutes

Ingredients

• 1 large sweet potato, cut into ½ to 1-inch cubes
• 1 pound Brussels sprouts, trimmed and cut in half
• 6 shallots, ends trimmed off, peeled and cut in half (or about the same size as the potatoes)
• 2 tablespoons olive oil, divided
• 16 oz. salmon
• ⅔ cup coarsely chopped walnuts
• 2 tablespoons coarse ground mustard
• 3 tablespoons pure maple syrup
• ½ teaspoon paprika
• ¼ teaspoon kosher salt, more to taste
• ¼ teaspoon ground black pepper, more to taste
• 1 large apple, cut into similar size cubes as sweet potatoes

Method

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Toss sweet potatoes, Brussels sprouts, and shallots with 1 tablespoon olive oil. Spread on sheet pan and sprinkle with salt and pepper as desired. Bake for 15 minutes.
3. Meanwhile, pat the surface of the salmon dry, using paper towels. Prepare walnut mixture in a small bowl, stirring together walnuts, mustard, maple syrup, 1 tablespoon olive oil, paprika, salt and pepper.
4. After 15 minutes, toss vegetables to flip them, and push them to the edges of the pan to make room for the salmon. Place salmon on pan and spoon walnut mixture on top. Sprinkle chopped apples on the vegetables and around the salmon.
5. Return sheet pan to oven and cook for 15 to 18 minutes or until fish is flaky or reaches an internal temperature of 145°F (measure with an instant-read thermometer in the thickest portion of the salmon).

Notes

Sweet potato prep: You can peel the sweet potato or leave the skin on. If you leave the skin on, be sure to scrub it well with a brush and water.

Salmon note: Salmon will cook faster if you cut it into smaller portions. It may take longer if it’s a thicker filet. Use an instant read thermometer if you’re unsure. There is no better meat thermometer than this one.

Walnut substitutions: If desired, another type of nut can be substituted for the walnuts. Try pecans, almonds, or pistachios.