Walnut Crusted Salmon Sheet Pan Dinner – with video!
This Walnut Crusted Salmon Sheet Pan Dinner is going to be your next dinner home run. It’s full of fall flavors and super easy for a busy weeknight — it will be your new go-to dinner!
I’m partnering with California Walnuts to bring you nutty and delicious walnut recipes. This post is sponsored by California Walnuts, but all opinions are my own.
When you hear your husband say repeatedly, “This is the best salmon I’ve ever had,” you know you hit a homerun. He still talks about it, weeks later.
And I’ll let you in on a little secret….it’s ridiculously easy to prepare. Can I get an “AMEN” for sheet pan dinners? I’m in love with them. They’re SO easy and you only make one pan dirty. It’s heavenly.
I’m kind of easing us into fall with this one…I’m not quite ready but this recipe is delicious 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?!?
But if you’re not quite ready to hop on the train, make sure to bookmark or pin or print this one out because it’s perfection for back-to-school days. It’s ready in about 45 minutes, but only 15 of that is prep time. If I didn’t already mention it enough already, when you’re done eating it you only have one pan to wash. And if you use parchment paper like I did (I love these parchment sheets), washing the pan is incredibly easy to do.
I used whole shallots in this recipe instead of red onions which are my go-to onion of choice with sheet pan dinners (mostly because I always have them on hand). I loooove the sweet, mild flavor of shallots but if you don’t have them on hand or don’t feel like peeling them (I 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.
The trick to this sheet pan dinner, which is slightly different than most of my other sheet pan dinner recipes, is that you have to give the vegetables a head start. Salmon cooks quickly and you don’t want to overcook it, so make sure you don’t put it on the pan right away. You’ll get those vegetables going in the oven (not the apples, though!) and it gives you the perfect 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.
Speaking of the walnut mixture, it’s the perfect savory sweet combination, and you probably have all the ingredients on hand already. Dijon mustard, pure maple syrup, olive oil, a touch of paprika, crunchy California walnuts and salt and pepper. It’s a sauce, a crunchy topping, and extra protein all in one and I LOVE IT.
I use a similar glaze in my five ingredient baked salmon – it’s always a go-to recipe!
PS: Can we talk about the fact that one serving of this quick walnut crusted salmon has about 450 calories and 27 grams of protein? Ben and I were STUFFED when we finished eating this.
It doesn’t use a sheet pan, but this taco pasta is made in 30 minutes and still only gets one pan dirty – it’s such a winner!
Watch a short video to learn how to make this Walnut Crusted Salmon!
This Walnut Crusted Salmon Sheet Pan Dinner is going to be your next dinner home run. It's full of fall flavors and super easy for a busy weeknight -- it will be your new go-to dinner!
Toss sweet potatoes, Brussels sprouts, and shallots with 1 tablespoon olive oil (I sometimes do it in a zip-top bag!). Spread on sheet pan and sprinkle with salt and pepper as desired.
Place in oven and cook for 15 minutes.
Meanwhile, rinse salmon and pat dry. Prepare walnut mixture in a small bowl, stirring together walnuts, mustard, maple syrup, 1 tablespoon olive oil, paprika, salt and pepper.
After 15 minutes, toss vegetables around 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 apples around the salmon with the vegetables.
Return to oven and cook for 15-18 minutes or until fish is flaky or reaches an internal temperature at its thickest portion of 145°F.
Note: You can peel the sweet potato or leave the skin on. If you leave the skin on, make sure to scrub it well with a brush and water!Note: Salmon will cook faster if you cut it into smaller portions. It may take longer if it’s a thicker filet. Use a thermometer if you’re unsure. There is no better meat thermometer than this one.
Verdict: I loooooved this dijon and maple walnut crusted salmon.
Husband’s take: This was one of Ben’s favorite recipes in a long time.
This Walnut Crusted Salmon is sponsored by the California Walnut Board. All opinions are always my own. Thank you for supporting Rachel Cooks by reading about products and food I use and love in my own home.
Made this tonight with syrup from ACS.
WOW, delicious!!!! I have a hard time finding a way to cook salmon not on the grillthat tastes good. This was a winner.
Ahhh that makes me so happy! Thank you for leaving a comment!
This salmon was amazing! Will definitely make again!
So glad to hear that! We loved this one too. Thanks for taking the time to leave a comment!
You list apples in the ingredients but make no mention in the instructions. Roast with the veggies?
It’s in step 7 – you add them when you add the salmon since they don’t take quite as long to cook as the sweet potatoes and Brussels sprouts. Enjoy!
This dish looks colorful and delicious!! Love salmon!!!
This looks so, so amazing!
I’m always on the hunt for fabulous sheet pan meals and this one is a total winner!
This is perfection. We love salmon. My dad loved to fish so he used to fill the fresher with fresh salmon every year. Every single time I see salmon I think of my dad. I can’t wait to try this recipe.
The flavors are incredible! That salmon topping is fabulous, I never think to add nuts to my seafood! I do love the one pan clean up!
I love sheet pan dinners too! The walnut mixture on top sounds amazing!
I could LIVE off salmon, so always looking for new ideas. LOVING how you piled heart healthy fats on top of more heart healthy fats!!
Love the walnuts on top! This sounds so healthy and delicious Rachel!
If he’s still talking about it, then I must make it! I love all those fall root veggies in there!
Pinning this because it looks so amazingly delicious!!
Wow Rachel – this is one gorgeous dinner! What a brilliant idea to top the salmon with walnuts – I can’t wait to give this a try! Pinning!
Thank you so much, Tricia! I hope you love it as much as we do!