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Herb and Pecan Crusted Salmon with Sweet Potato Mash

  It's been so cold and gross out; I want something that is good for me, delicious and easy to make. Salmon and sweet potatoes are great foods for health- add a green veggie like broccoli and you are adding the right kinds of macro nutrients to your diet. Prepare it this way, and your picky tastebuds can never tell!


2 sweet potatoes

1/4 cup pecans

1 bunch fresh thyme

1 lemon

1⁄2 pound broccoli

10 ounces salmon filets

1/4 cup cream cheese

1/4 cup panko

garlic, salt, pepper, olive oil, butter


Preheat oven to 425 degrees F.

Peel sweet potatoes; cut into 1-inch pieces. Place in a medium saucepan with 1 peeled garlic clove and enough salted water to cover by 1 inch. Cover; bring to a boil. Uncover and cook until easily pierced with a fork. Reserve 1⁄4 cup cooking water, then drain and return to saucepan off heat. Cover to keep warm.

Finely chop pecans. Finely chop 2 teaspoons thyme.

Finely grate 1⁄2 teaspoon lemon zest into a shallow bowl. Add panko, pecans, half of the chopped thyme, and 11⁄2 tablespoons oil. Season with salt and pepper; rub with your fingers to combine.

Cut lemon into wedges.

Cut broccoli into 1-inch florets. Transfer to one half of a rimmed baking sheet; toss with 1 tablespoon oil and season with salt and pepper.

Pat salmon dry and season all over with salt. Transfer to open side of baking sheet, skin-side down. Mound some of the pecan coating over top. Lightly drizzle with oil.

Roast salmon and broccoli on lower oven rack until broccoli is tender and browned in spots, and salmon is cooked through.

Return sweet potatoes to medium heat; add cream cheese, remaining chopped thyme, 1 tablespoon butter, and reserved cooking water. Using a potato masher or fork, mash well to combine. Season to taste with salt and pepper.

Serve pecan-crusted salmon with roasted broccoli, sweet potato mash, and lemon wedges. Enjoy!


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