Roasted Vegetables and Salmon with a Maple Mustard Sauce

February is American Heart Month. The annual celebration began in 1963 to encourage Americans to join the battle against heart disease. A presidential proclamation pays tribute each year to researchers, physicians, public health professionals, and volunteers for their tireless efforts in preventing, treating, and researching heart disease, which is the leading cause of death for both men and women in the U.S.
Nearly one in four people who die each year die from heart disease. High blood pressure, high LDL cholesterol, and smoking are the leading risk factors, and one out of two Americans has at least one of these.
Information from Huffington Post April 2015

With that being said, hands down research shows the Mediterranean diet which emphasizes lean protein like fish, vegetables, fruits, nuts, and dairy and using extra virgin olive oil is a sensible eating plan that protects your heart. Many foods on this diet are heart-healthy and have calming effects.

Roasted Vegetables and Salmon with a Maple Mustard Sauce

The discovery of sheet pan dinners is a game changer when you’re wondering what to make for dinner. 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-minute head start before adding the salmon. The recipe serves 2-3 and was adapted from February2020 cuisineathome.com
Cooking Tip: Look for wild Pacific salmon. It has a more complex flavor and is more nutritious than farm-raised. Wild salmon tend to pack more calcium, iron, zinc, and potassium than farmed salmon.

Ingredients:

• 1/4 cup pure maple syrup
• 2 tablespoons each of 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

Directions:

• 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 for 10 minutes.
• Add fillets with lemon slices and cranberries. Brush with the rest of the 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.