Roasted Salmon and Squash

[mos]

Roasted Salmon and Squash
<div class=”krRDPIngreListText krRDPSelected” role=”text”><span class=”krRDPIngreQty”>3 </span><span class=”krRDPIngreUnit”>tbs lite balsamic salad dressing</span></div>
<div class=”krRDPIngreList ” data-qa=”qa-ingreList”>
<div class=”krRDPIngreListText krRDPSelected” role=”text”><span class=”krRDPIngreQty”>2 </span><span class=”krRDPIngreUnit”>tbs </span>maple syrup</div>
</div>
<div class=”krRDPIngreList ” data-qa=”qa-ingreList”>
<div class=”krRDPIngreListText krRDPSelected” role=”text”><span class=”krRDPIngreQty”>1 </span><span class=”krRDPIngreUnit”>tbs Dijon mustard</span></div>
</div>
<div class=”krRDPIngreList ” data-qa=”qa-ingreList”>
<div class=”krRDPIngreListText krRDPSelected” role=”text”><span class=”krRDPIngreQty”>2 </span><span class=”krRDPIngreUnit”>tsp </span>chopped fresh rosemary</div>
</div>
<div class=”krRDPIngreList ” data-qa=”qa-ingreList”>
<div class=”krRDPIngreListText krRDPSelected” role=”text”><span class=”krRDPIngreQty”>3 </span><span class=”krRDPIngreUnit”>cups </span>Brussels sprouts, trimmed, cut in half</div>
</div>
<div class=”krRDPIngreList ” data-qa=”qa-ingreList”>
<div class=”krRDPIngreListText krRDPSelected” role=”text”><span class=”krRDPIngreQty”>2 </span><span class=”krRDPIngreUnit”>cups </span>butternut squash cubes, 3/4 inch</div>
</div>
<div class=”krRDPIngreList ” data-qa=”qa-ingreList”>
<div class=”krRDPIngreListText krRDPSelected” role=”text”><span class=”krRDPIngreQty”>4 </span>skinless salmon fillets, 1 lb</div>
</div>
<div role=”text”></div>
<div role=”text”>
<div class=”krRecipeMakeItText” role=”text” data-qa=”qa-make-it-text”>Heat oven to 400º.</div>
<div class=”krRecipeDirectionsDest” tabindex=”0″ aria-label=”Step 2″>
<div class=”krRecipeMakeItText” role=”text” data-qa=”qa-make-it-text”>Mix dressing, syrup, mustard and rosemary until blended.</div>
</div>
<div class=”krRecipeDirectionsDest” tabindex=”0″ aria-label=”Step 3″>
<div class=”krRecipeMakeItText” role=”text” data-qa=”qa-make-it-text”>Combine vegetables in medium bowl. Add 3 tbs dressing mixture.  Mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.</div>
</div>
<div class=”krRecipeDirectionsDest” tabindex=”0″ aria-label=”Step 4″>
<div class=”krRecipeMakeItText” role=”text” data-qa=”qa-make-it-text”>Bake 15 to 20 min or until vegetables are crisp-tender. Remove from oven.</div>
</div>
<div class=”krRecipeDirectionsDest” tabindex=”0″ aria-label=”Step 5″>
<div class=”krRecipeMakeItText” role=”text” data-qa=”qa-make-it-text”>Use spoon to move vegetables to one side of baking sheet. Add fish to other side.  Brush with remaining dressing mixture.</div>
</div>
<div class=”krRecipeDirectionsDest” tabindex=”0″ aria-label=”Step 6″>
<div class=”krRecipeMakeItText” role=”text” data-qa=”qa-make-it-text”>Bake 15 to 17 min or until vegetables are tender and fish flakes easily with fork.  Serves 4</div>
</div>
</div>

[mos]

Sorry, but my recipe file is not compatible.

[mos]

I managed to make another copy…I guess I’m having some compatibility issues with Word Press…sigh…

Roasted Salmon and Squash
3 tbs lite balsamic salad dressing

2 tbs maple syrup

1 tbs Dijon mustard

2 tsp chopped fresh rosemary

3 cups Brussels sprouts, trimmed, cut in half

2 cups butternut squash cubes, 3/4 inch

4 skinless salmon fillets, 1 lb

Heat oven to 400º.

Mix dressing, syrup, mustard and rosemary until blended.

Combine vegetables in medium bowl. Add 3 tbs dressing mixture.  Mix lightly. Spread onto foil-covered rimmed baking sheet sprayed with cooking spray.

Bake 15 to 20 min or until vegetables are crisp-tender. Remove from oven.

Use spoon to move vegetables to one side of baking sheet. Add fish to other side.  Brush with remaining dressing mixture.

Bake 15 to 17 min or until vegetables are tender and fish flakes easily with fork.  Serves 4

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