In these crazy times with all the bad news coming our way with the Coronavirus occupying our every waking moment it’s good to know that a home cooked meal can still bring you a moment of peace in another wise chaotic time.
I am not saying that I won’t eat out just yet but cooking and eating at home is in my control and that gives me a sense of contentment.
This is a wonderful weeknight or any night meal. A very light Asian flavor with soy and sweetness with honey paired with brussels and creamy butternut squash. Sweet and Savory. I think this meal is pretty healthy and brimming with healthy vitamins and heart-healthy omega -3 fats. Fairly easy to make with easy to get ingredients.
Enjoy! and follow me on Instagram @cookingwithcandi
Ingredients:
app. 1-1 1/4 lb. Salmon — I used a center cut piece or you can use skin on Salmon Fillets — your choice
cooking spray of your choice
1 1/2 Tablespoon lower sodium soy sauce or Tamari
3 Tablespoons Olive Oil –divided ( see instructions)
1 Tablespoon Honey
1 Tablespoon Fresh Lime Juice — 1 lime should do
2 cloves garlic–minced and divided ( see instructions)
1/2 teaspoon freshly grated ginger
2 1/2 cups butternut squash, peeled and cubed
12 ounces Brussels sprouts, trimmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1 Tablespoon sliced green onion for garnish –(scallion)
Directions:
Preheat oven to 400 degrees. Coat a large rimmed sheet pan ( app. 13 x 18 ) with cooking spray
Combine soy sauce, 1 Tablespoon Olive Oil, honey, lime juice, 1 minced clove of garlic, and ginger in a large bowl. Use a whisk and whisk all ingredients together and then set salmon piece or pieces in the bowl to marinate–set aside
In another bowl, combine 2 Tablespoons Olive Oil, remaining clove of minced garlic, butternut squash, brussels sprouts, salt , pepper and paprika. Toss to coat. Spread out vegetables on pre-sprayed baking sheet, avoid over-crowding. Bake at 400 degrees for app. 20 minutes. Remove from oven and stir vegetables and push to edges of pan to make a space in the center of pan for Salmon.
Place marinated Salmon in the open center space of pan. Pour any leftover marinade over the salmon. Bake at 400 degrees for at least 15 minutes and check salmon doneness — I cooked for 20 minutes. Remove from oven and top Salmon with the green onion. I served with Basmati Rice and Brussels and Butternut.
Keep Calm and Keep Cooking
Cooking with Candi 