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Autumn is a time for harvesting seasonal ingredients, and this recipe takes full advantage of the bountiful produce available during this time. Incorporating fresh, seasonal vegetables not only enhances the flavor of the dish, but also provides a significant nutritional boost. Vegetables like Brussels sprouts, butternut squash, and carrots are at their peak during fall, making them ideal for roasting. Moreover, utilizing these ingredients contributes to sustainable cooking practices, supporting local farmers and reducing the carbon footprint associated with out-of-season produce.

Maple Glazed Salmon with Fall Veggies

Experience the flavors of fall with this Maple-Glazed Salmon paired with Roasted Fall Veggies. This delicious dish highlights seasonal ingredients like Brussels sprouts, butternut squash, and carrots, offering vibrant colors and rich flavors perfect for autumn. The sweet maple glaze complements the buttery salmon, creating a satisfying meal ideal for family gatherings or cozy dinners. Embrace the comfort of autumn with this nourishing recipe that supports local farms and sustainable cooking.
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Ingredients
  

For the Salmon:

4 salmon fillets (6 ounces each)

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon olive oil

Salt and pepper to taste

Fresh thyme or parsley for garnish

For the Fall Veggies:

2 cups Brussels sprouts, halved

1 cup butternut squash, diced

1 cup carrots, sliced

1 red onion, cut into wedges

3 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon brown sugar

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Salmon Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, minced garlic, soy sauce, and olive oil until well combined.

      Marinate the Salmon: Place the salmon fillets in a shallow dish and pour half of the maple glaze over them. Allow to marinate for 15-20 minutes while you prepare the vegetables.

        Prepare the Fall Veggies: In a large bowl, combine the Brussels sprouts, butternut squash, carrots, and red onion. Drizzle with olive oil, and sprinkle with dried thyme, brown sugar, salt, and pepper. Toss until the veggies are well coated.

          Roast the Veggies: Spread the seasoned vegetables in a single layer on a baking sheet. Place in the preheated oven and roast for about 20 minutes until they are tender and lightly caramelized.

            Cook the Salmon: After the veggies have roasted for 20 minutes, remove the baking sheet from the oven. Move the veggies to one side and place the marinated salmon fillets on the other side. Spoon some of the remaining glaze over the salmon. Return to the oven for an additional 12-15 minutes, or until the salmon flakes easily with a fork.

              Serve: Once done, take both the salmon and veggies out of the oven. Let the salmon rest for a couple of minutes. Serve warm, garnished with fresh thyme or parsley, and a drizzle of leftover glaze.

                Enjoy this delightful autumn dish that perfectly balances sweet and savory flavors!

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4