Maple-Dijon Salmon
with roasted Brussels sprouts and butternut squash
Tangy and slightly sweet maple-Dijon salmon has long been one of our community's favorites. This time we're serving it with seasonal roasted vegetables in an adaptation from when we last featured this combination in 2019.
Ingredients
- Parsley (opt) - 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
- Butternut squash - 1 1/2 lbs , cubed
- Brussels sprouts - 1 lb , halved
- Vinegar, balsamic - 1 tsp
- Oil, olive - 1 Tbsp
- Parsley (opt) - 1 Tbsp , chopped
- Cranberries, dried - 1/4 cup
- Pistachios, shelled - 1/4 cup (sub walnuts or pecans)
Prep
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Squash / Brussels sprouts - (If making Wednesday's meal, prep squash for that night at the same time.) Prep as directed and combine. (Can be done up to 5 days ahead)
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Roast squash and Brussels sprouts - (If making Wednesday's meal, roast squash for that night at the same time.) Heat oven to 425F / 218C degrees. Toss butternut squash and Brussels sprouts with balsamic vinegar, olive oil, and some salt and pepper. Spread butternut squash and sprouts 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)
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Parsley (for salmon and vegetables, if using) - Chop parsley. Store separately. (Can be done up to 3 days ahead)
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Salmon - Divide fish up into number of servings you're making. Rinse and dry fish. Lightly salt and pepper.
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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
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Heat oven to 425F / 218C degrees.
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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.
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If squash and Brussels sprouts were cooked ahead, reheat in the microwave. (Reserve half the squash if doubled.)
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Toss together squash, Brussels sprouts, 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.
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Serve salmon with vegetables on the side. Enjoy!
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