Sheet Pan Honey Mustard Glazed Salmon with Roasted Vegetables - Recipe from Price Chopper
Sheet Pan Honey Mustard Glazed Salmon with Roasted Vegetables
Elevate your simple weeknight dinner with this perfect honey mustard on sheet pan salmon! Found in our Gatherings Healthy 2021 Magazine.
Elevate your simple weeknight dinner with this perfect honey mustard on sheet pan salmon! Found in our Gatherings Healthy 2021 Magazine.
- Preheat oven to 400°. Spray rimmed baking pan with cooking spray.
- In large bowl, toss Brussels sprouts, squash, oil, garlic powder, salt, and black pepper; spread on prepared pan. Roast vegetables 15 minutes, stirring once.
- In small bowl, whisk honey, mustard, soy sauce, and crushed red pepper. Makes about 1/3 cup.
- Push vegetable mixture to 1 side of pan; place salmon on opposite side. Brush salmon with honey mixture; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.
- Chef Tip - To dice acorn squash, use a chef knife to cut the squash in half through the stem. Use a large spoon to scoop out the seeds and pulp; discard. Cut the squash halves into quarters, then use a paring knife to remove the skin. Cut the squash into 1-inch pieces.
- Chef Tip - To dice butternut squash, trim the ends of the squash, then use a vegetable peeler to remove the skin. Cut the squash crosswise just above the base, and stand the base on a cutting board. Cut the squash lengthwise in half, and use a large spoon to scoop out the seeds and pulp; discard. Place the halves cut side down on the cutting board, and dice along with the top part of the squash.
