Nutritive Information
Per serving:- 410 calories
- 16 g total fat (2.5 g saturated fat
- 0 g trans fat)
- 80 mg cholesterol
- 34 g carbohydrates
- 34 g protein
- 8 g dietary fiber
- 390 mg sodium
- 8 g sugar
- 3 g added sugar
Ingredients
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. sesame oil
- 1 Tbsp. maple syrup
- 1 Tbsp. fresh lime juice
- 1/4 tsp. red pepper flakes
- 1 clove garlic, minced plus 3 whole cloves, smashed
- 2 Tbsp. freshly grated ginger
- 4 5oz. skin-on salmon filets
- 1 small butternut squash, peeled and cubed (around 2 lbs.)
- 1 lb. Brussels sprouts, ends trimmed and halved (or quartered, if large)
- 1 Tbsp. extra-virgin olive oil
- 1/4 tsp. freshly ground black pepper
- 1 tsp. sesame seeds, for garnish
Instructions
- Preheat oven to 425°F.
- In baking dish, stir together soy sauce, sesame oil, maple syrup, lime juice, red pepper flakes, 1 clove minced garlic and ginger. Place salmon in marinade, skin side up.
- Place squash and Brussels sprout in a single layer on baking sheet. Add olive oil and pepper and toss to coat. Place smashed garlic cloves among the vegetables. Roast vegetables for 15 minutes.
- Remove from oven and stir, pushing vegetables aside in 4 spots to leave openings for each salmon filet. Place salmon on pan skin side down in the open spaces. Pour any remaining marinade over salmon and return pan to oven for another 12 minutes or until salmon flakes easily with a fork.
- Garnish salmon with sesame seeds and serve immediately.
- You may substitute sweet potatoes for butternut squash and honey for maple syrup (or omit the sweetener entirely).
- This recipe can also be adapted for different types of fish and vegetable. Less hearty vegetables such as asparagus or green beans will not require as long a cook time.
