Salmon has become our regular Wednesday dinner. My mother in-law, who eats with us every Wednesday evening, loves salmon, so I like making it for her. But I can’t make the same recipe every week–and I wouldn’t ever want to anyway! So I’m always on the lookout for new ideas.
This one came to my table courtesy of The Dinner Shift, and I’m passing it along to yours! One pan, beautiful fresh salmon, and fresh vegetables that transition from winter (butternut squash) to spring (asparagus). 35-45 minutes total, too, which makes it extra perfect for a weeknight. Here you go.
WHAT YOU NEED
* 4 6oz salmon filets
* 1.5-2lb butternut squash, peeled, seeded, and cubed
* 1lb asparagus, trimmed
* olive oil
* 2T maple syrup
* 2T grainy dijon mustard
* 1/2T balsamic vinegar
WHAT TO DO
Preheat the oven to 425F. Spread the squash pieces onto a sheet pan and drizzle with a few tablespoons of olive oil, and season with salt. Roast for 20 minutes.
While that’s in the oven, combine the maple syrup, mustard, and balsamic in a bowl, and cover the salmon with it. Toss the asparagus with some olive oil and salt as well.
After 20 minutes, take the pan out of the oven and slide the squash over to one side. Add the salmon and asparagus, brush on the remaining maple/mustard mixture over the salmon, and return the pan to the oven for about 15 minutes, until the salmon is cooked through.
Clean Plate Club, here we all come! No, seriously. Don’t expect leftovers.