Sheet-Pan Honey Mustard Glazed Salmon with Roasted Vegetables
Prep: 15 minutes
Roast: 35 minutes • Serves: 4
1 pound Brussels sprouts, trimmed and halved
2 cups diced acorn and/or butternut squash
1-1/2 tablespoons olive oil
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons honey
2 tablespoons stone-ground mustard
1 tablespoon less-sodium soy sauce
1/4 teaspoon crushed red pepper
4 (5-ounce) salmon fillets
1.Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
2.In large bowl, toss Brussels sprouts, squash, oil, garlic powder, salt and black pepper; spread on prepared pan. Roast vegetables 15 minutes, stirring once.
3.In small bowl, whisk honey, mustard, soy sauce and crushed red pepper. Makes about 3 cup.
4.Push vegetable mixture to 1 side of pan; place salmon on opposite side. Brush salmon with honey mixture; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.
Approximate nutritional values per serving (1 salmon fillet, 3/4 cup vegetables):
460 Calories, 25g Fat (5g Saturated), 80mg Cholesterol, 560mg Sodium, 28g Carbohydrates, 6g Fiber, 34g Protein
To dice acorn squash, use a chef knife to cut the squash in half through the stem. Use a large spoon to scoop out the seeds and pulp; discard. Cut the squash halves into quarters, then use a paring knife to remove the skin. Cut the squash into 1-inch pieces.
To dice butternut squash, trim the ends of the squash, then use a vegetable peeler to remove the skin. Cut the squash crosswise just above the base, and stand the base on a cutting board. Cut the squash lengthwise in half, and use a large spoon to scoop out the seeds and pulp; discard. Place the halves cut side down on the cutting board, and dice along with the top part of the squash.