Sheet pan brown sugar salmon with roasted butternut squash and Brussels sprouts from Eats Well with Others by Joanne Bruno

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Notes about this recipe

  • anya_sf on January 15, 2021

    Low effort, healthy, and pretty good. I used cauliflower instead of brussels sprouts. The vegetables needed 10 extra minutes to roast before the salmon was added. I reserved 1 Tbsp of the topping to mix with oil for the vegetables (recipe doesn't specify how much). My thick salmon fillets weighed 7 oz each and were just barely cooked and perfectly moist after 12 minutes. The flavor of the topping was good, although a little sweet; next time I'll just use 1 Tbsp sugar.

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