Dextrose-Glazed Salmon with Roasted Out-of-Season Veggies

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   In a large bowl, toss the frozen green beans and frozen butternut squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of chili flakes.

3. 3

   Spread the vegetables evenly on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, stirring halfway through, until golden and tender.

4. 4

   While the vegetables are roasting, pat the salmon fillet dry with paper towels. Season both sides with the remaining salt, black pepper, and chili flakes.

5. 5

   In a small bowl, mix the dextrose with the remaining 1 tablespoon of olive oil to form a glaze.

6. 6

   Place the salmon fillet on a separate baking tray lined with parchment paper. Brush the dextrose-olive oil glaze evenly over the top of the salmon.

7. 7

   When the vegetables have about 12 minutes left, place the salmon in the oven. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.

8. 8

   Remove both the salmon and vegetables from the oven. Plate the roasted vegetables and top with the dextrose-glazed salmon fillet.

9. 9

   Serve immediately and enjoy your Dextrose-Glazed Salmon with Roasted Out-of-Season Veggies!