15-Minute Honey-Mustard Salmon
Roasted Butternut-Arugula Salad
Ingredients
- 3 (6-oz) salmon fillets
- ¼ tsp pepper
- 2 Tbsp whole-grain Dijon mustard
- 1 Tbsp honey
- ¾ tsp dried crushed rosemary
Instructions
- Preheat oven to 400°F. Place salmon, skin sides down, on a foil-lined rimmed baking sheet coated with cooking spray; sprinkle with pepper.
- Stir together mustard, honey, and rosemary; brush on fillets.
- Bake 12 to 15 minutes or until fish flakes with a fork.
Side Dish Ingredients
- 1 (10-oz) pkg frozen cubed butternut squash
- 1½ tsp chopped fresh sage (or use basil or thyme)
- 3 cups arugula
- ¼ cup crumbled feta cheese
- 2 Tbsp pine nuts
- ¼ cup oil and vinegar dressing
Side Dish Instructions
- Preheat oven to 400°F. Toss squash with sage on a rimmed baking sheet coated with cooking spray; spread in a single layer. Roast 15 to 20 minutes or until lightly browned.
- Top arugula with squash, cheese, and nuts. Drizzle with dressing.
Gluten Free Meal Plan
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