Créé avec l’IA
Dextrose-Glazed Salmon with Roasted Out-of-Season Veggies
30 min 310 kcal par portion Facile
Ingrédients
4 Portions
- salmon fillet400 g
- frozen green beans200 g
- frozen butternut squash200 g
- dextrose2 tbsp
- olive oil2 tbsp
- black pepper1 tsp
- chili flakes1 tsp
- salt1 tsp
Instructions
- 1
Preheat your oven to 200°C (400°F).
- 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
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
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
In a small bowl, mix the dextrose with the remaining 1 tablespoon of olive oil to form a glaze.
- 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
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
Remove both the salmon and vegetables from the oven. Plate the roasted vegetables and top with the dextrose-glazed salmon fillet.
