Mustard Maple Salmon

Ingredients

• Salmon (20 oz)
• Butternut Squash (650 g)
• Brussels Sprouts (400 g)
• Bacon (150 g)
• Maple Syrup (15 g)
• Doux South, Creole Mustard (60 g)
• Organic Coconut Aminos (40 ml)
• Thyme (15 g)

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Remove skin from salmon and season with salt and pepper; put aside in the refrigerator.
3. Peel and chop butternut squash into ½” cubes and place aside in a large bowl. Remove ends from brussel sprouts and chop in half; add to bowl with butternut squash. Chop bacon into ¼” slices and add to bowl with squash and brussel sprouts.
4. Spray chopped veggies with cooking spray (for 5 seconds) and toss with fresh thyme, salt and pepper.
5. Line a sheet pan (13”x9”) with parchment paper or tin foil and spray with cooking oil spray (you don’t have to line the sheet pan, but it makes for easier clean-up!). Spread veggie mixture on the sheet pan and roast for 25 minutes.
6. In a small mixing bowl, combine the maple syrup, mustard and coconut aminos.
7. Add salmon portions to the sheet pan and cover salmon with the sauce mixture. Continue baking for 15 minutes, or until salmon is done and veggies are cooked through.
8. Separate sheet pan meal equally on two plates and enjoy!