Description
This pecan crusted oven-baked salmon sheet-pan dinner takes just a few minutes of prep time. Salmon,veggies and sweet potato cook together on one sheet-pan.
Ingredients
- 1 whole Sweet Potato, Cut Into Small Pieces
- ½ pounds Brussels Sprouts, Trimmed And Cut In Half
- 1 strip Bacon, Cut Into Small Pieces (optional)
- 2 pieces Salmon Fillets, Preferable Wild Alaskan Salmon (approx 5-6 Oz. Each)
- Salt And Pepper
- ⅓ cups Pecan Halves
- 1 Tablespoon Butter, Melted
- 1 clove Garlic, Minced
- ½ teaspoons Dried Dill Weed
Preparation
Preheat oven to 400ºF. Line a baking sheet with parchment paper (or aluminum foil) and set aside.
Cut sweet potato into small pieces. Trim and cut Brussels sprouts in half. Add both to a medium bowl (or large resealable bag) and drizzle to coat with olive oil. Salt and pepper to taste.
Place vegetables on baking sheet , leaving an empty space on pan for each piece of salmon. If using bacon, add pieces to baking sheet on top of vegetables. Place in oven to cook while you prepare the salmon. (The vegetable will take about 10 minutes more to cook than the salmon).
Sprinkle salmon with salt and pepper, set aside.
Roughly chop pecan halves (or pulse in food processor), mix with melted butter, garlic and dill in a small bowl. Remove vegetables from oven and place salmon fillets in open spaces on cooking sheet. Top salmon with pecan mixture. Return to oven and continue to cook for 15–18 minutes, until salmon is pink and flakes with a fork.
