Maple-Dijon Almond Crusted Salmon
with maple-mashed butternut squash & buttered peas

Name: Maple-Dijon Almond Crusted Salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Salmon; 1 tsp Thyme, fresh leaves; 3 Tbsp Butter, grassfed; 1 1/2 tbsp Maple syrup; 1 1/2 Tbsp Mustard, Dijon; 2 tsp Bragg's / coconut aminos; 1/2 cup Almond meal; 1/2 Lemons, sliced into wedges; 2 cups Peas, frozen; 2 Tbsp Water; 1 Tbsp Butter, grassfed; 1/2 tsp Thyme, fresh leaves; 16 oz Butternut squash, frozen ((sub fresh)); 3 Tbsp Coconut milk ((sub almond milk)); 2 Tbsp Maple syrup; 1/2 tsp Salt

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We pair our favorite salmon dish with two colorful and sweet side dishes for a delicious fall combo. Use frozen butternut squash and peas to make your weeknight meal making even easier.

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Maple-Dijon Almond Crusted Salmon:

Salmon - 1 lb
Thyme, fresh leaves - 1 tsp
Butter, grassfed - 3 Tbsp
Maple syrup - 1 1/2 tbsp
Mustard, Dijon - 1 1/2 Tbsp
Bragg's / coconut aminos - 2 tsp
Almond meal - 1/2 cup
Lemons - 1/2 , sliced into wedges

Buttered Peas:

Peas, frozen - 2 cups
Water - 2 Tbsp
Butter, grassfed - 1 Tbsp

Maple-Mashed Butternut Squash:

Thyme, fresh leaves - 1/2 tsp
Butternut squash, frozen - 16 oz ((sub fresh))
Coconut milk - 3 Tbsp ((sub almond milk))
Maple syrup - 2 Tbsp
Salt - 1/2 tsp

Prep

Salmon - Rinse and pat dry.
Thyme (for both salmon and squash) - Tear thyme leaves off of stems. (Can be done up to 5 days ahead)
Make almond crust - Melt butter (30 to 45 seconds in the microwave will do). Mix with thyme, maple syrup, Dijon mustard, aminos and almond meal.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C.
Line sheet pan with foil and brush with some cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes, depending on thickness of salmon and desired doneness.
While salmon is baking, heat a saucepan over medium high heat. Add frozen butternut squash, coconut milk and thyme (portion for the squash). Saute until defrosted and softened. Blend with an immersion blender. Add maple syrup and salt. Season with more as needed.
Combine peas and water in a microwave-safe container. Cover with a damp paper towel and microwave for 1 1/2 to 3 minutes, until defrosted and softened. Finish with butter and salt to taste.
Enjoy your crispy salmon with lemon wedges and mashed butternut squash and peas on the side!

Reviews

Ratings

0 reviews