with lemon-pecan Brussels sprouts and garlic butternut squash
Prep & Cook Time:35-45 min.
Cook Within:3 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Roast the Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place squash on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper.
Spread into a single layer and roast in hot oven until tender and golden brown, 18-22 minutes.
While squash roasts, prepare ingredients.
Prepare Ingredients and Make Cherry Mostarda
Mince parsley, leaves and stems
Zest and halve lemon. Cut one half into wedges and juice the other half.
Trim stems off Brussels sprouts and slice into ¼" rounds.
In a mixing bowl, combine cherry jam, mustard, ½ tsp. water, and ½ tsp. lemon juice (reserve remaining for Brussels). Set aside.
Pat salmon dry, and season flesh side with a pinch of salt and pepper.
Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Remove salmon to a plate and tent with foil.
While salmon cooks, start Brussels sprouts.
Cook the Brussels Sprouts
Place another medium non-stick pan over medium heat and add 2 tsp olive oil.
Add Brussels sprouts to hot pan. Cover, and stir occasionally until tender and vibrant green, 4-6 minutes.
And 1 tsp. water and ¼ tsp. salt. Cook until water is almost completely evaporated, 1-2 minutes.
Remove from burner. Stir in butter, lemon zest, and 2 tsp. remaining lemon juice until combined.
Finish the Dish
Plate dish as pictured on front of card, topping salmon with cherry mustarda and garnishing butternut squash with parsley. Top Brussels sprouts with pecans and squeeze lemon wedges over Brussels sprouts to taste. Bon appétit!
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