Listen to the call of the ocean with our One-Pan Roasted Salmon and Squash! This roasted salmon recipe features butternut squash and Brussels sprouts.
What You Need
Original recipe yields 4 servings
3 Tbsp. KRAFT Lite Balsamic Vinaigrette Dressing
2 Tbsp. maple syrup
1 Tbsp. GREY POUPON Harvest Coarse Ground Mustard
2 tsp. chopped fresh rosemary
3 cups Brussels sprouts, trimmed, cut in half
2 cups butternut squash cubes (3/4 inch)
4 skinless salmon fillets (1 lb.)
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Let's Make It
Heat oven to 400ºF.
Mix dressing, syrup, mustard and rosemary until blended.
Combine vegetables in medium bowl. Add 3 Tbsp. dressing mixture; mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.
Bake 15 to 20 min. or until vegetables are crisp-tender. Remove from oven.
Use spoon to move vegetables to one side of baking sheet. Add fish to other side; brush with remaining dressing mixture.
Bake 15 to 17 min. or until vegetables are tender and fish flakes easily with fork.
Prepare using maple-flavored or pancake syrup.
Prepare using 1 tsp. dried rosemary leaves.
This recipe can easily be cut in half.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.