Sweet and Spicy Glazed Salmon with Roasted Veggies
Unless you're talking about Froot Loops, in general, the more colorful your meal, the more detoxifying nutrients it contains. That's why it's hard to beat this easy and quick to clean up sheet pan dinner full of greens, yellows, oranges, and reds. The lead protein here is salmon (choose wild-caught), which is a great source of the anti-inflammatory omega-3 fatty acids, DHA and EPA.
15 MINUTES TOTAL TIME: 40 MINUTES
- Nonstick cooking spray
- 2 cups cherry tomatoes
- 8 ounce fresh green beans, trimmed
- 1 medium yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
- 2 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon pure maple syrup
- 1 tablespoon reduced-sodium soy sauce
- 2 cloves garlic, minced
- 1/8 teaspoon cayenne pepper
- 1 1-pound fresh skinless salmon fillet
How to Make It
- Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Coat foil with cooking spray.
- Place tomatoes, green beans, and squash in the prepared baking pan. Drizzle with oil and sprinkle with salt and pepper. Stir to coat. Arrange in an even layer on the pan. Roast 10 minutes.
- Meanwhile, in a small bowl whisk together maple syrup, soy sauce, garlic, and cayenne pepper.
- Push vegetables to one side of the baking pan. Place salmon on other side of pan. Brush with the maple syrup mixture. Roast 10 to 15 minutes more or until fish flakes easily (145°F) and vegetables are tender.
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