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Lemon Glazed Salmon with Cherry Brussels Sprouts & Butternut Squash Recipe

Lemon Glazed Salmon with Cherry Brussels Sprouts & Butternut Squash recipe


This is a yummy fish dish with veggies. It has salmon with a lemon glaze, Brussels sprouts with cherries, and butternut squash. You cook it all in the oven until it's just right.


1 1/2 lb Brussels sprouts
1/3 cup dried cherries
2 lemons
1 lb salmon fillet
1 lb butternut squash
2 tablespoons maple syrup
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder


Preheat your oven to 425°F (220°C).
Wash and dry the Brussels sprouts and butternut squash.
Grate zest from the lemons and then juice them.
Cut the dried cherries into smaller pieces.
In a bowl, mix together 1 tablespoon olive oil, maple syrup, half the lemon zest, soy sauce, garlic powder, and black pepper.
Trim the Brussels sprouts, cut them in half, and mix with half of the lemon juice and 1 tablespoon olive oil. Add the cherries and toss.
Spread the Brussels sprouts on a baking sheet and roast for 20 minutes.
Peel the butternut squash, remove seeds, and cut into 1/2-inch cubes. Toss with the remaining olive oil and a pinch of salt, then spread on a separate baking sheet.
Put the squash in the oven and roast alongside the sprouts for 25 minutes.
Mix the remaining lemon zest and juice with the maple syrup mixture.
Place the salmon on a foil-lined baking sheet, skin-side down. Pour the lemon glaze over the salmon.
Bake the salmon for 14-16 minutes, until cooked through.
Serve the salmon with the roasted Brussels sprouts and butternut squash, drizzling any extra glaze on top.

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