Salmon with Sweet Mustard Glaze and Autumn Veggies
*This post is part of a paid collaboration with Sprouts Farmers Market
Can you believe it is September? I am SO excited that fall is upon us, as I am quite a sucker for the season. There is an element of nostalgia in autumn with falling leaves, apple picking, pumpkin carving, and the list goes on. Something else I love about fall is the seasonal produce. I am obsessed with warm roasted vegetables of all kinds. We switch from crisp bright summer produce, to warming, hearty veggies that satisfy every craving.
Something I enjoy pairing warm roasted veggies with is a sweet mustard-glazed salmon. I am thrilled that Sprouts offers fresh, sustainably sourced seafood at a reasonable price. I love the fact that Sprouts works with sustainable seafood fisheries, ensuring the freshest, top-notch quality seafood available. I invite you to take a look at Sprouts’ new Sustainable Seafood Policy that explains in depth why they take sustainability so seriously when it comes to seafood. When you go into your local Sprouts, you will find a variety of seafood options from fish to shrimp and other shellfish. The options are endless! The Sprouts staff member I spoke to was so helpful in helping me navigate the wide selection.
I decided upon 2 of their individual-sized portions of salmon. Something that is awesome about Sprouts is the fact that they offer so many pre-marinated seafood options! If you don’t have time to whip up a glaze and marinade, you can take that route, however, today I wanted to make my favorite sweet mustard glaze. I hope you enjoy!
Ingredients
For the Fish & Glaze
1 pound filet of salmon (perfect for two people, cut in half)
1/2 tablespoon olive oil
¼ tablespoon honey
¼ tablespoon mustard (any kind will work)
¼ tablespoon balsamic vinegar
1 teaspoon salt
For the Vegetables
1-2 sweet potatoes, cubed
1 cup Brussels sprouts, halved
½ cup dried cranberries
2 tablespoons olive oil
Salt to taste
Prep:
Rinse your salmon filet under cool water, pat dry with a paper towel. Set aside on a plate.
For the glaze: combine the olive oil, honey, mustard, balsamic vinegar and salt into a small bowl or food processor and mix/process until ingredients are incorporated. Take half of the glaze mixture and pour over salmon, set other half of glaze aside for serving.
Preheat your oven to 375F.
Place salmon skin-side down (glaze side up) on a parchment-lined baking sheet. Bake at 375F for 15-20 minutes, or until cooked through.
For the veggies:
Rinse and cut the sweet potato into small cubes. Place the sweet potato cubes onto a parchment-lined baking sheet.
Drizzle 1-tablespoon olive oil over sweet potato cubes. Salt to taste.
Roast the sweet potato cubes for 30-40 minutes, or until fork tender.
Rinse and halve the Brussels sprouts. Place the Brussels sprouts onto a separate parchment-lined baking sheet.
Drizzle 1-tablespoon olive oil over halved Brussels sprouts, Salt to taste.
Roast the Brussels sprouts for 15-20 minutes.
