Sheet-Pan Honey Mustard Glazed Salmon with Roasted Vegetables
Click to See How-To Video!downloadEmail This Post

Sheet-Pan Honey Mustard Glazed Salmon with Roasted Vegetables

Prep: 15 minutes
Roast: 35 minutes • Serves: 4

Nonstick cooking spray
1pound Brussels sprouts, trimmed and halved
2cups diced acorn and/or butternut squash
1-1/2tablespoons olive oil
1/2teaspoon garlic powder
1/4teaspoon salt
1/4teaspoon ground black pepper
2tablespoons honey
2tablespoons stone ground mustard 1 tablespoon less sodium soy sauce 1⁄4 teaspoon crushed red pepper
4(5-ounce) salmon fillets

1.Preheat oven to 400°. Spray rimmed baking pan with cooking spray.

2.In large bowl, toss Brussels sprouts, squash, oil, garlic powder, salt and pepper; spread on prepared pan. Roast vegetables 15 minutes, stirring once.

3.In small bowl, whisk honey, mustard, soy sauce and crushed red pepper. Makes about 1/3 cup.

4.Push vegetable mixture to 1 side of pan; place salmon on opposite side. Brush salmon with honey mixture; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.


Approximate nutritional values per serving (1 salmon fillet, 3/4 cup vegetables):
460 Calories, 25g Fat (5g Saturated), 80mg Cholesterol,
560mg Sodium, 28g Carbohydrates, 13g Sugar (8.5g Added Sugars),
6g Fiber, 34g Protein

Chef Tips:
To dice acorn squash, use a chef knife to cut the squash in half through the stem. Use a large spoon to scoop out the seeds and pulp; discard. Cut the squash halves into quarters, then use a paring knife to remove the skin. Cut the squash into 1-inch pieces.

To dice butternut squash, trim the ends of the squash, then use a vegetable peeler to remove the skin. Cut the squash crosswise just above the base, and stand the base on a cutting board. Cut the squash lengthwise in half, and use a large spoon to scoop out the seeds and pulp; discard. Place the halves cut side down on the cutting board, and dice along with the top part of the squash