Description
A flavorful and healthy dish featuring tender salmon fillets glazed with a sweet-tart cranberry-honey sauce, served alongside a medley of roasted autumn vegetables like butternut squash, Brussels sprouts, and carrots.
Ingredients
Scale
For the Crust:
- 4 salmon fillets (6 oz each)
- 1 cup fresh or frozen cranberries
- 1/4 cup honey
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp minced garlic
- Salt and black pepper to taste
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp olive oil (for vegetables)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan, combine cranberries, honey, balsamic vinegar, and garlic. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Set aside.
- Toss butternut squash, Brussels sprouts, and carrots with 1 tbsp olive oil, rosemary, salt, and pepper. Spread on one side of the baking sheet. Roast for 15 minutes.
- Place salmon fillets on the other side of the baking sheet. Brush with cranberry-honey glaze. Roast for 12-15 minutes until salmon is cooked through and vegetables are tender.
- Serve salmon with roasted vegetables, drizzling extra glaze on top if desired.
Notes
You can customize the seasonings to taste.