Preheat oven to 400°F and coat large, rimmed baking sheet with cooking spray.
In large bowl, combine Brussels sprouts, butternut squash, olive oil, garlic powder, salt and pepper; toss to coat. Arrange on baking sheet in a single layer and bake 15 minutes, tossing once halfway through.
In small bowl, whisk honey, mustard, soy sauce and crushed red pepper until blended (makes around 1/3 cup).
Stir vegetables and push to the sides of the pan, creating a space in the center. Place salmon in center of baking sheet and spoon glaze evenly over each fillet. Bake 20-20 minutes or until salmon flakes easily with a fork and reaches 145°F.
Serve glazed salmon with roasted butternut squash and Brussels sprouts.
4 servings
- Amount per serving
- Calories460
- % Daily Value *
- Total Fat 25g33%
- Saturated Fat 5g25%
- Cholesterol 80mg27%
- Sodium 560mg25%
- Total Carbohydrate 28g11%
- Dietary Fiber 6g22%
- Total Sugars 13g
- Protein 34g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 400°F and coat large, rimmed baking sheet with cooking spray.
In large bowl, combine Brussels sprouts, butternut squash, olive oil, garlic powder, salt and pepper; toss to coat. Arrange on baking sheet in a single layer and bake 15 minutes, tossing once halfway through.
In small bowl, whisk honey, mustard, soy sauce and crushed red pepper until blended (makes around 1/3 cup).
Stir vegetables and push to the sides of the pan, creating a space in the center. Place salmon in center of baking sheet and spoon glaze evenly over each fillet. Bake 20-20 minutes or until salmon flakes easily with a fork and reaches 145°F.
Serve glazed salmon with roasted butternut squash and Brussels sprouts.