Thursday, February 20, 2020

Roasted Vegetables and Salmon with a Maple Mustard Sauce

Roasted Vegetables and Salmon with a Maple Mustard Sauce
Cook's Notes: The discovery of sheet pan dinners is a game changer when you’re wondering what to make for dinner. You can literally take any protein, mix it up with a vegetable and some sauce or seasonings, and voila – dinner is in the oven.Having it all cooked at the same time can be challenging. It requires some of the ingredients to go on the tray first as they need to be cooked longer.
Spicy Dijon mustard, maple syrup, and a splash of apple cider vinegar join forces to turn basic salmon fillets into a flavorful dinner. Give vegetables a 10 minutes head start before adding the salmon. Recipe serves 2-3 and was adapted from February 2020

Cooking Tip: Look for wild Pacific salmon. It has more complex flavor and is more nutritious than farm-raised. Wild salmon tends to pack more calcium, iron, zinc, and potassium than farmed salmon.

  • 1/4 cup pure maple syrup
  • 2 tablespoon each olive oil and Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon dried parsley flakes
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1-2 cups quartered sweet potato slices 
  • 1/2 cup dried cranberries or cherries
  • 2 salmon fillets each 6 oz.
  • Lemon slices
  • Optional Parmesan cheese
  • Whisk together syrup, olive oil, Dijon mustard, vinegar, parsley flakes and thyme. Set aside.
  • Preheat oven to 425 degrees and line a baking sheet with parchment paper or a silicone pad.
  • Toss broccoli, cauliflower and sweet potatoes with one half of the syrup mixture and roast 10 minutes.
  • Add fillets with lemon slices and cranberries. Brush with rest of syrup mixture. Cook fillets until a thermometer registers 125 t0 130 degrees.
  • Grate Parmesan cheese over fillets with a squeeze of lemon juice and roasted vegetables right before serving.
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