Pecan-Crusted Salmon with Smoky Mustard, Mashed Potatoes &Amp; Roasted Brussels Sprouts

This pecan-crusted salmon is a showstopper that’s surprisingly simple to make. The salmon fillets are brushed with Dijon mustard, then topped with a buttery pecan and panko mixture that bakes into a golden, crunchy crust. While the salmon cooks, you’ll roast Brussels sprouts until caramelized and whip up creamy mashed potatoes.

Finish the dish with a drizzle of smoky mustard and a squeeze of fresh lemon. Every bite balances rich, nutty, tangy and smoky flavors-perfect for a weeknight dinner that feels special.

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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

8 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 positions 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 in step 5.
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 the salmon then). Meanwhile, place 2 TBSP butter (3 TBSP 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 to one side. (For 4 servings, leave Brussels sprouts roasting; add salmon to a second sheet and roast on middle rack, swapping rack positions halfway through.) 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 TBSP butter (2 TBSP 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 type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

Can I make this recipe nut-free?

Omit the pecans and use extra panko breadcrumbs mixed with melted butter for a similar crunchy topping.

How do I store leftovers?

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