KISS: Maple Mustard Salmon with Rosemary Butternut Squash

Maple Mustard Salmon and Rosemary Butternut Squash

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.

Maple Mustard Salmon and Rosemary Butternut Squash

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.

Maple Mustard Salmon and Rosemary Butternut Squash

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.

Maple Mustard Salmon and Rosemary Butternut Squash

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!

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  1. says

    I am always looking for side dishes for the lunches I make for my SIL – totally stealing the rosemary squash recipe! And sadly, me no likey salmon – it’s too fishy. I did find I fish that I loved though – Chilean Sea Bass! Too bad it sells for $21 a pound at the Fresh Market. :(

  2. says

    The marinade/ sauce on the salmon sounds wonderful- I loveee mustard sauces :) I’m not a big fan of rosemary, it’s a bit woody[?] for my taste, but I’d be willing to try it with squash- maybe the sweetness would balance the flavors out?


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