Pecan-Crusted Salmon with Creamy Mashed Potatoes and Roasted Brussels Sprouts

This pecan-crusted salmon is a showstopper dinner that comes together easily. The salmon fillets are slathered with Dijon mustard, then pressed into a buttery pecan and panko mixture that bakes into a golden, crunchy crust while the fish stays moist and flaky.

Serve it alongside creamy mashed potatoes and oven-roasted Brussels sprouts that caramelize beautifully. A drizzle of smoky mustard and a squeeze of lemon tie everything together for a balanced, satisfying meal.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts. Quarter lemon.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain; return potatoes to pot. Keep covered off heat until ready to mash.
3. While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 10 minutes (you’ll add salmon then). Meanwhile, place 2 tablespoons butter (3 for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30-60 seconds. Let cool slightly, then stir in pecans, panko and a pinch of salt and pepper.
4. Pat salmon dry with paper towels. Rub a drizzle of oil on skin sides; season all over with salt and pepper. Spread Dijon mustard on flesh sides of salmon; mound with panko mixture, pressing firmly to adhere. Once Brussels sprouts have roasted 10 minutes, remove baking sheet from oven and carefully push Brussels sprouts to one side. Place salmon, skin sides down, on opposite side of sheet. Roast on top rack until salmon is cooked through and Brussels sprouts are browned and tender, 8-10 minutes.
5. Meanwhile, add sour cream and 1 tablespoon butter (2 for 4 servings) to pot with potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season to taste with salt and pepper.
6. Divide Brussels sprouts, mashed potatoes and salmon between plates. Drizzle smoky mustard over salmon and serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, this crust works well with other firm fish like cod or halibut. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs to make the crust gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid drying out the salmon.