Creamy Maple Salmon & Sprout-Studded Salad

Name: Creamy Maple Salmon & Sprout-Studded Salad with Roasted Veg, Cranberries & Pecans
Total time: 30 min
Yield: 2
Cuisine: Kanadensisk
Ingredients: 1 Brussels Sprout; 1 Red Apple; 1 Red Onion; 1 Sweet Potato; 1 sachet Garlic & Herb Seasoning; 280 g Salmon; 1 Gourmet Leaf Mix; 1 packet Dried Cranberries; 1 Creamy Maple Dressing; 1 packet Pecans; 1 drizzle olive oil; 1 drizzle vinegar

with Roasted Veg, Cranberries & Pecans

Recipe Development TeamUpdated on May 04, 2026

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Calories

735 kcal

Protein

37.1g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Fish
Pecan
May contain traces of allergens
Crustaceans
Molluscs
Pecan
Walnut
Pistachio
Almond
Milk
Macadamia
Soy
Brazil nut
Sesame
Peanuts
Hazelnut
Pine nut
Cashew

Embrace the change of seasons with this cosy harvest bowl, featuring charred Brussels sprouts and salty salmon tossed in a dreamy, creamy maple sauce. Jewelled with tart dried cranberries and toasted pecans, it’s a sweet and savoury Autumnal hug in a bowl.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

Brussels Sprout

Red Apple

Red Onion

Sweet Potato

1 sachet

Garlic & Herb Seasoning

280 g

Salmon

(Contains: Fish; May be present: Crustaceans, Molluscs.)

Gourmet Leaf Mix

1 packet

Dried Cranberries

(May be present: Pecan, Walnut, Pistachio, Almond, Milk, Macadamia, Soy, Brazil nut, Sesame, Peanuts, Hazelnut, Pine nut, Cashew.)

Creamy Maple Dressing

1 packet

Pecans

(Contains: Pecan; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pine nut, Pistachio, Sesame, Soy, Walnut.)

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar

Nutritional Values

Calories735 kcal

Energy (kJ)3070 kJ

Fat41.4 g

of which saturates5.9 g

Carbohydrate51.7 g

of which sugars32 g

Dietary Fibre12.1 g

Protein37.1 g

Sodium616 mg

Potassium5.9 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Preheat oven to 240°C/220°C fan-forced.
Halve Brussels sprouts.
Thinly slice apple and red onion into wedges.
Cut sweet potato into bite-sized chunks.

Place brussel sprouts, sweet potato and onion on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Arrange brussel sprouts cut-side down.
Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

When the veggies have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
Pat salmon dry with paper towel and season both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

TIP: Patting the skin dry helps it crisp up in the pan!

In a large bowl combine gourmet leaf mix, apple, roasted veggies and dried cranberries. Drizzle with olive oil and vinegar. Season to taste.
Divide salad between bowls. Drizzle over creamy maple dressing.
Top with salmon and pecans. Enjoy!