Pecan Crusted Salmon with Mashed Sweet Potatoes and Broccoli
Cook Time
Cook Time
  • 2filets salmon1 serving size is about 4 ounces
  • 2tablespoons Dijon mustard
  • 2tablespoons buttermelted
  • 1tablespoons honeyor maple syrup
  • ¼cup breadcrumbs or panko
  • ¼cup pecanschopped
  • 1teaspoon parsley
  • Salt and pepper
  • 2 sweet potatoes
  • ¼cup milkunsweetened if using dairy alternative
  • 1teaspoon dried thyme
  • ¼teaspoon salt
  • 1head broccoli
  • 1tablespoons olive oil
  1. Preheat oven to 400 degrees. In a small bowl, mix together mustard, butter, and honey. In another bowl. Mix together breadcrumbs, pecans, parsley, salt and pepper.
  2. Brush wet ingredients on salmon filets and add on dry mixture. Bake for 15 minutes.
  3. While salmon is baking, wash sweet potatoes, wrap in a damp paper towel, pierce with a fork and microwave on baked potato setting.
  4. When potatoes are soft, mash with skins on for extra fiber or remove for a smoother finish. Add in milk, butter, thyme, salt and pepper.
  5. Wash broccoli and cut into chunks. Add oil to a sautee pan over medium heat and sautee until the green color has become more vibrant and the broccoli has softened.
  6. When all three components are finished, serve and enjoy!
Recipe Notes

Recipe by Jennifer Schlub.

Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.

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