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.
Servings 4
- Amount Per Serving
- Calories 460
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 5g25%
- Cholesterol 80mg27%
- Sodium 560mg24%
- Total Carbohydrate 28g10%
- Dietary Fiber 6g24%
- Sugars 13g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.