Salmon With Roasted Sweet Potatoes, Brussels Sprouts and Toasted Walnut and Apple Salsa

Day PartDinner
Menu PartEntree
Cuisine TypeAmerican
Salmon with Roasted Sweet Potatoes, Brussel Sprouts and Toasted Walnut and Apple Salsa

Chef John Livera
Red Barn Culinary
Jamesport, N.Y.

Consumers’ definition of healthy eating has changed, according to Technomic’s 2018Healthy Eating Consumer Trend Report. Diners are seeking foods that boost the immune system, relieve stress, aid digestion or increase energy levels. In this dish, the salmon contributes heart-healthy omega-3 fats, and the sweet potatoes are high in disease-fighting antioxidants.


1 Honeycrisp apple, peeled and diced

1 cup walnuts, crushed and toasted in oil (reserve oil)

1 small shallot, minced

1 tbsp. minced parsley

Kosher salt and white pepper, to taste

Olive oil

4 (8 oz.) salmon portions

2 sweet potatoes, roasted or baked

2 tbsp. unsalted butter

4 cups Brussels sprouts, quartered and roasted


  1. For salsa, combine apple, walnuts and some of their roasting oil, shallot and parsley. Season to taste with salt and pepper.
  2. Preheat oven to 350 F. Lightly coat bottom of saute pan with oil and place over medium-high heat. Add salmon; sear on both sides until lightly browned. Place in oven to roast until cooked through.
  3. Remove skin from sweet potatoes; mash cooked potatoes in bowl with butter. Season to taste with salt and pepper.
  4. For service, spread mashed sweet potatoes down center of plate; mound Brussels sprouts on top. Lay salmon over Brussels sprouts and spoon salsa on top.

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