Maple Pecan Glazed Salmon and Sweet Potato Medallions
Servings: 2 people
Ingredients
- 1 sweet potato (large)
- olive oil
- kosher salt
- 2 salmon filets 6-8 oz each, skin removed
- ½ tsp Monterey chicken seasoning
- 3 cups broccoli chopped into bite sized pieces
- 2 tbsp butter
- 2 tbsp pure maple syrup
- ¼ cup pecans coarsely chopped
Instructions
- Preheat oven to 400°F. Line jelly roll pan with parchment paper. Peel sweet potato and slice into ¾ inch medallions. Place into a small bowl and drizzle with a little bit of olive oil. Toss to coat. Place medallions in a single layer at one end of baking sheet. Season lightly with kosher salt. Bake in oven for 20 minutes.
- While baking, prepare salmon. Place in small rectangular pan and drizzle with olive oil. Flip several times to coat. Sprinkle with seasoning and set aside.
- Remove potatoes from oven. Turn oven down to 350°F. Flip potatoes over to brown opposite side. On alternate end of pan, place salmon and return to oven. Cook until salmon flakes with fork and potatoes are tender, approx 8-10 minutes.
- While they bake, bring 2 cups of water to a boil in a small saucepan. Once boiling, place chopped broccoli into water and blanch for 3-4 minutes, strain and season as desired. Keep warm.
- Place butter and maple syrup in small sauce pan and bring to a rapid boil. When mixture begins to thicken, remove from heat and add nuts. Be careful not to scorch. Keep warm.
- To present, stack sweet potato medallions in a “wall formation”, place salmon filet on top and broccoli on the side. Drizzle with glaze mixture and enjoy!