Get on board the sheet pan cooking bandwagon with this no-fuss recipe that’s chock full of veggies and omega-3-rich salmon. You can also try this method with different veggies or another protein since the chili maple glaze works brilliantly on just about anything.
What You’ll Need:
1 butternut squash
1 lb Brussels sprouts
1 tablespoon neutral oil
3 tablespoons maple syrup
3 tablespoons chili garlic sauce
4 salmon fillets
Salt and pepper
What To Do:
Preheat the oven to 375 degrees F. Cut squash into ½ inch semi-circles. Halve any large Brussels sprouts.
In a large bowl, whisk together oil, maple syrup and chili garlic sauce. Add the veggies and toss to coat, then spread out on a baking sheet, reserving extra sauce in bowl. Toss salmon fillets in remaining sauce and lay them on the sheet skin-side down. Season with salt and pepper.
Roast everything in oven until salmon is cooked through, 10-12 minutes. Serve immediately.
FreshDirect partner Foods In Season sources wild ingredients from the lands and waters of the Pacific Northwest. They work directly with independent fishers and foragers to harvest river-caught salmon, native mushrooms, and other treasures that can only be found in nature.