A comforting autumn weeknight meal featuring a maple dijon & fresh thyme sauce, Japanese sweet potato, romanesco, delicata squash, and perfectly cooked salmon. This recipe is designed for one, but can easily be scaled up.
Start by prepping your veggies and potato! I cut potato, romanesco and delicata squash and tossed in olive oil, salt, pepper, and a bit of garlic powder. I find that I like my potatoes more well done, so I cook them separately. I baked my squash and romanesco at 425 until golden brown, and air fried my potato until cooked through. Feel free to roast all at the same time. You can make this a sheet pan meal and throw your salmon onto the same pan, but I find that overdoes the salmon. I personally steam my salmon in my instant pot for 3min on high pressure! It’s so easy. You can also steam your salmon with a steamer on the stove. Or bake it. The options are endless. While veggies roast/salmon cooks, make your sauce - add dijon, maple syrup, Greek yogurt, olive oil, thyme and spices to a bowl and stir. Then, add stone ground mustard to taste. Add everything to a bowl and pour mustard sauce on top! ENJOY.
