Ingredients:
- 1 tablespoon light-colored raw honey
- 1 tablespoon coarse-grain mustard
- ½ teaspoon white wine vinegar
- Fine sea salt and freshly ground black pepper
- 1 (2 pound) salmon fillet (pin bones removed)
- 2½ cups butternut squash (peeled, seeded, and cubed)
- 12 ounces Brussels sprouts (trimmed and halved)
- 2 cups cherry tomatoes
- 2 tablespoons avocado oil or melted ghee
- ½ teaspoon freshly squeezed lemon juice
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon dried oregano (divided)
- 1/8 teaspoon ground turmeric
- 1 lemon (thinly sliced crosswise)
Directions
In a small bowl, whisk together the honey, mustard, vinegar, ½ teaspoon of the oregano, ½ teaspoon salt and ¼ teaspoon pepper.
Place the salmon fillet in a baking dish and pour the marinade over the fish. Marinate for 15 minutes.
Preheat the oven to 400° F.
Meanwhile, in a large bowl, toss together the butternut squash, Brussels sprouts, tomatoes, oil, lemon juice, garlic powder, onion powder, remaining ¼ teaspoon oregano, turmeric, ¼ teaspoon salt and 1/8 teaspoon pepper. Scatter the vegetables around the edges of a large rimmed baking sheet.
Remove the salmon from the marinade, allowing any excess to drip back into the baking dish. Reserve the marinade. Place the salmon in the center of the baking sheet and arrange the lemon slices on top of the fish.
Roast until the fish flakes in the center and the vegetables are crisp-tender, brushing the fish with the reserved marinade every 5 minutes, 16-18 minutes.