Maple Mustard Salmon & Roasted Brussels Bowl
Looking for a delicious and healthy meal? The Maple Mustard Salmon & Roasted Brussels Bowl is perfect for you! This dish combines tender salmon glazed with sweet maple and tangy mustard, alongside roasted Brussels sprouts and butternut squash. It’s colorful, full of flavor, and perfect for a weeknight dinner or a meal prep option.
Why Make This Recipe
This recipe is not only tasty but also nutritious. Salmon is rich in omega-3 fatty acids, which are great for your heart. The veggies add fiber and vitamins, making this bowl a balanced meal. Plus, the maple-mustard glaze gives the salmon a unique flavor that kids and adults will love. It’s easy to prepare, and you can customize the ingredients based on your preferences.
How to Make Maple Mustard Salmon & Roasted Brussels Bowl
Ingredients:
- Maple-mustard glazed salmon
- Roasted Brussels sprouts
- Butternut squash
- Wild rice
- Pomegranate seeds
- Dijon vinaigrette
Directions:
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, prepare the maple-mustard glaze by mixing maple syrup and Dijon mustard in a bowl.
- Place salmon fillets on a foil-lined baking sheet and brush with the glaze.
- Bake salmon in the oven for 12-15 minutes or until cooked through.
- Cook wild rice according to package instructions.
- To serve, layer wild rice in bowls, top with roasted veggies, pomegranate seeds, and glazed salmon. Drizzle with Dijon vinaigrette.
How to Serve Maple Mustard Salmon & Roasted Brussels Bowl
This dish is best served warm. Scoop the wild rice into bowls, then add the roasted Brussels sprouts, butternut squash, and salmon. Finally, sprinkle pomegranate seeds on top and drizzle with a bit of Dijon vinaigrette for extra flavor. Enjoy gathering around the table and sharing this delightful bowl with friends and family!
How to Store Maple Mustard Salmon & Roasted Brussels Bowl
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a pan on low heat. The flavors will still shine, making it a great meal for lunch or a quick dinner option.
Tips to Make Maple Mustard Salmon & Roasted Brussels Bowl
- Make sure to cut the butternut squash and Brussels sprouts into even pieces for even cooking.
- If you love extra flavor, let the salmon marinate in the maple-mustard glaze for up to 30 minutes before baking.
- You can add other veggies like carrots or sweet potatoes for more variety.
Variation
Feel free to swap the salmon for chicken breasts or tofu for a different protein. The glaze works well with different proteins, and you can also try adding different grains like quinoa or brown rice.
FAQs
Q1: Can I make this recipe ahead of time?
Yes! You can roast the veggies and prepare the glaze in advance. Just cook the salmon on the day you plan to serve it for the best texture.
Q2: What can I serve with this dish?
You can enjoy it alone, or add a side salad for more greens. A light garden salad goes well with this bowl!
Q3: Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free! Just double-check that the Dijon mustard you use is labeled gluten-free.
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