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Fall is the time when we crave meals that are both hearty and wholesome. Incorporating seasonal ingredients into your dishes not only enhances flavors but also supports local farmers and sustainable practices. The Maple-Glazed Salmon with Roasted Fall Veggies is a perfect example of how to bring the season’s best to your table. Salmon, a nutrient-dense fish, takes center stage with its rich, buttery texture and robust flavor, while the roasted vegetables provide a vibrant array of colors and nutrients.

Maple Glazed Salmon with Fall Veggies

Embrace the flavors of fall with this delicious Maple-Glazed Salmon paired with vibrant roasted seasonal veggies. This recipe captures the essence of autumn with a perfect blend of sweet maple syrup and savory ingredients that elevate succulent salmon. Roasted Brussels sprouts, butternut squash, carrots, and red onions not only add color and texture but also provide essential nutrients. Enjoy a wholesome meal that's easy to prepare and perfect for any occasion!
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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: Begin by preheating your oven to 400°F (200°C). This ensures it's adequately hot for roasting the veggies and cooking the salmon.

    Prepare the Salmon Glaze: In a small bowl, vigorously whisk together the maple syrup, Dijon mustard, minced garlic, soy sauce, and olive oil. Ensure all ingredients are well blended to create a cohesive glaze.

      Marinate the Salmon: Take the salmon fillets and arrange them in a shallow dish. Pour half of the maple glaze over the fillets to coat them evenly. Cover the dish and let the salmon marinate for 15-20 minutes while you prepare the fall vegetables.

        Prepare the Fall Veggies: In a large mixing bowl, combine the halved Brussels sprouts, diced butternut squash, sliced carrots, and red onion wedges. Drizzle with olive oil and sprinkle in the dried thyme, brown sugar, salt, and pepper. Toss the vegetables gently until they are thoroughly coated with the seasoning.

          Roast the Veggies: Spread the seasoned vegetables in a single layer on a large baking sheet. Make sure they are not overcrowded for even roasting. Place the baking sheet into the preheated oven and roast for about 20 minutes, or until the veggies are tender and lightly caramelized.

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

              Serve: Once both the salmon and vegetables are perfectly cooked, take the baking sheet out of the oven. Let the salmon rest for a couple of minutes. Plate the salmon fillets alongside the roasted veggies. Garnish with fresh thyme or parsley and drizzle any leftover glaze over the dish for an extra touch of flavor.

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

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

                    Presentation Tips: For an eye-catching presentation, serve the salmon on a large platter with the roasted veggies artfully arranged around it. Add a sprinkle of fresh herbs for a pop of color!