Usually a KISS meal would be baked salmon and roasted butternut squash. But this time, I jazzed it up a bit–without really adding any extra work or time to preparing dinner!
The maple and mustard crust on the salmon brightened the dish and provided a bit of “tang” to the salmon. But I think the addition of rosemary to the roasted butternut squash was the best part. So simple, and added a dimension of flavor to the plate that I really enjoyed.
It’s not so much a recipe, as it is having a few ingredients on hand.
In a small dish, I combined about 2 T. of dijon mustard, 1 T. pure maple syrup, and 2 T. apple cider vinegar. Wisk until well-blended. Spread the mixture over top the salmon, and bake as usual.
Wash and chop a butternut squash into 1.5” cubes, and toss with a touch of EVOO (I use a Misto) and about 2 T. crushed dried rosemary. Add salt and ground pepper, if desired. Roast in the oven at 400°F for 40 minutes.
We also enjoyed some roasted asparagus with our dinner–seasoned with a dash of ground black pepper and sea salt.
Yum! So good–and still relatively easy!
Happy Wednesday, everyone!