Recipes
Maple-Mustard Salmon with Warm Vegetable Salad
4 servings
40 minutes total
Shopping list
Ingredients
- Nonstick aluminum foil
- 3 medium carrots
- 2 medium sweet potatoes
- 1 small red onion
- 4 cloves garlic
- 2 tablespoons fresh chives
- 2 teaspoons brown sugar bourbon seasoning
- 4 tablespoons olive oil, divided
- 3 tablespoons sherry vinegar
- ¼ cup pure maple syrup
- 2 tablespoons whole-grain mustard
- 1 lb fresh salmon fillet, skin removed
- 1 teaspoon kosher salt
- 4 oz baby kale
- 9.5 oz butternut squash spirals
- ¼ cup reduced-sugar dried cranberries
- 2 tablespoons pepitas (pumpkin seeds)
Steps
- Preheat oven to 425°F. Line baking sheet with foil. Peel carrots and potatoes if desired, then cut into ½-inch cubes. Cut onion into ½-inch cubes. Smash garlic; slice chives thinly.
- Arrange on baking sheet: carrots, potatoes, onions, and garlic. Sprinkle with seasoning and 3 tablespoons oil; stir to coat, then spread in single layer. Bake 10 minutes.
- Meanwhile, whisk in bowl: vinegar, syrup, mustard, and chives. Remove baking sheet from oven; stir vegetables, then move to 1 side and place salmon on other side. Sprinkle salmon with salt and remaining 1 tablespoon oil. Bake 12–15 minutes until vegetables are tender and center of salmon flakes easily and is 145°F.
- Add kale, squash, cranberries, pepitas, and one-half mustard mixture to vegetable mixture; stir to coat. Drizzle salmon with remaining half mustard mixture; serve with salad.
Amount per ¼ recipe serving: Calories 550, Total Fat 25g, Sat Fat 3.5g, Trans Fat 0g, Chol 70mg, Sodium 770mg, Total Carb 53g, Fiber 7g, Total Sugar 24g, (Incl. 14g Added Sugars), Protein 31g, Vitamin D 35%, Calc 10%, Iron 15%, Potassium 30%