Roasted Salmon and Squash 3 tbs balsamic vinaigrette dressing 2 tbs maple syrup 1 tbs GREY POUPON Harvest Coarse Ground Mustard 2 tsp chopped fresh rosemary 3 cups Brussels sprouts, trimmed, cut in half 2 cups butternut squash cubes 4 skinless salmon fillets 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.