Preheat oven to 425 degrees.
We love a good sheet pan recipe, especially when it involves fresh vegetables, salmon, and a homemade maple-mustard sauce. Want to see how it's done? Watch this Hy-Vee Healthy You video for step-by-step instructions!
Servings and Ingredients
|1 (1-1/2-lbs.) acorn squash, halved, seeded, and cut into 3/4-inch-thick slices|
|1 tsp. plus 1 tbsp. Gustare Vita olive oil, divided|
|Hy-Vee Mediterranean sea salt|
|8 oz. broccolini spears, trimmed|
|¼ c. Hy-Vee Select 100% pure maple syrup|
|¼ c. Hy-Vee spicy brown mustard|
|2 tsp. Hy-Vee apple cider vinegar|
|4 (4-to-6-oz. each) Verlasso skinless fresh salmon fillet portions|
|Fresh Italian parsley, chopped, for garnish|
Things To Grab
- Large rimmed baking pan
- Small bowl
Toss squash with 1 teaspoon oil; arrange on one end of a large rimmed baking pan. Lightly sprinkle with salt. Roast for 15 minutes.
Meanwhile, toss broccolini with remaining 1 tablespoon oil; set aside. For glaze, whisk together maple syrup, mustard, and vinegar in a small bowl. Divide glaze into two portions.
Turn squash. Arrange salmon in center of pan and broccolini on the opposite end. Brush salmon and squash with one portion of glaze. Roast 8 to 12 minutes or until salmon flakes easily with a fork (145 degrees) and vegetables are tender.
To serve, brush salmon and squash with remaining portion of glaze. Garnish with Italian parsley, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 60mg
- Sodium: 270mg
- Total Carbohydrates: 27g
- Protein: 26g