Maple-Dijon Salmon
with roasted cauliflower and butternut squash

Name: Maple-Dijon Salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 tsp Parsley, chopped; 1 lb Salmon; 3 Tbsp Butter; 2 1/2 Tbsp Mustard, Dijon; 1 1/2 Tbsp Maple syrup; 1 tsp Bragg's / coconut aminos; 1/2 cup Almond meal / flour; for lining pan Foil; 1 Tbsp Oil, cooking; 1 1/2 lbs Butternut squash, cubed; 12 oz Cauliflower, florets; 1 tsp Vinegar, balsamic; 1 Tbsp Oil, olive; 1 Tbsp Parsley, chopped; 1/4 cup Cranberries, dried; 1/4 cup Pistachios, shelled (sub walnuts or pecans)

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

This Maple-Dijon Salmon has long been one of our community's favorites. This time we're serving it with warm roasted vegetables on the side.
Smarts: Roast a double batch of butternut squash and cauliflower tonight and Thursday's pita pizzas will come together in a flash.

Proteins

Fish, non-canned

Cuisines

American

Ingredients

Metric

Servings:

Maple-Dijon Salmon:

Parsley - 2 tsp , chopped
Salmon - 1 lb
Butter - 3 Tbsp
Mustard, Dijon - 2 1/2 Tbsp
Maple syrup - 1 1/2 Tbsp
Bragg's / coconut aminos - 1 tsp
Almond meal / flour - 1/2 cup
Foil - for lining pan
Oil, cooking - 1 Tbsp

Roasted Cauliflower and Butternut Squash:

Butternut squash - 1 1/2 lbs , cubed
Cauliflower - 12 oz , florets
Vinegar, balsamic - 1 tsp
Oil, olive - 1 Tbsp
Parsley - 1 Tbsp , chopped
Cranberries, dried - 1/4 cup
Pistachios, shelled - 1/4 cup (sub walnuts or pecans)

Prep

Squash / Cauliflower - Prep as directed and combine (prep squash and cauliflower for Thursday night at the same time). (Can be done up to 5 days ahead)
Roast squash and cauliflower - Double if making Thursday nights’ meal. Heat oven to 425F / 218C degrees. Toss butternut squash and cauliflower with balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash and cauliflower out onto a sheet pan. Roast for 20 to 30 minutes, shaking the pan halfway through cooking, until golden and caramelized. (Can be done up to 5 days ahead)
Parsley (for salmon and vegetables) - Chop parsley. Store separately. (Can be done up to 3 days ahead)
Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
Make crust - Melt butter in the microwave (~1 minute should do). Mix butter with mustard, maple syrup, aminos, almond meal, and parsley (portion for the salmon).

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Make

Heat oven to 425F / 218C degrees.
Line sheet pan with foil and brush with cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
If squash and cauliflower were made ahead, reheat in the microwave. (Reserve half if doubled for Thursday.)
Toss together squash, cauliflower, parsley (portion for the vegetables), cranberries, and pistachios. Taste and season with some salt and pepper. You can add a splash of balsamic vinegar if you’d like a little more tart flavor.
Serve salmon with vegetables on the side. Enjoy!

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