Cranberry Glazed Salmon with Roasted Autumn Vegetables
A delicious recipe for Cranberry Glazed Salmon with Roasted Autumn Vegetables, perfect for a fall feast.
Equipment
- oven
- baking sheet
- saucepan
- parchment paper
Ingredients
For the Crust
- 4 fillets salmon (6 oz each)
- 1 cup fresh or frozen cranberries
- ¼ cup honey
- 2 tablespoon olive oil for glaze
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced garlic
- Salt to taste
- black pepper to taste
- 2 cups butternut squash, cubed
- 1 cup Brussels sprouts, halved
- 1 cup carrots, sliced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon olive oil for vegetables
Instructions
Preparation
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan, combine cranberries, honey, balsamic vinegar, and garlic. Simmer over medium heat for 10 minutes until cranberries burst and sauce thickens. Set aside.
- Toss butternut squash, Brussels sprouts, and carrots with 1 tablespoon olive oil, rosemary, salt, and pepper. Spread on one side of the baking sheet. Roast for 15 minutes.
- Place salmon fillets on the other side of the baking sheet. Brush with cranberry-honey glaze. Roast for 12-15 minutes until salmon is cooked through and vegetables are tender.
- Serve salmon with roasted vegetables, drizzling extra glaze on top if desired.
Notes
You can customize the seasonings to taste.
Nutrition
Serving: 1filletCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 200mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 150IUVitamin C: 40mgCalcium: 4mgIron: 10mg
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