Sweet-Spicy Salmon with Roasted Vegetables

Generally speaking, a meal that is more colourful has more nutrients that aid in detoxification—that is, unless it is Froot Loops.  

That's why this colourful sheet pan supper with lots of orange, red, yellow, and green hues is so hard to top.  

The main protein in this dish is salmon (choose wild-caught varieties), which is an excellent source of DHA and EPA, two omega-3 fatty acids that reduce inflammation.  


Cooking spray nonstick 2 cups cherry tomatoes 1 medium yellow squash, divided lengthwise and sliced into 1/2-inch slices 8 ounces trimmed fresh green beans Two tablespoons olive oil  


1/4tsp salt 1/4 tsp black pepper One tablespoon pure maple syrup Soy sauce with reduced sodium, 1 tablespoon 2 minced garlic cloves 1/8 tsp cayenne pepper 1 lb fresh skinless salmon fillet  


Preheat oven to 425°F. Wrap a 15x10-inch baking pan in foil. Spray foil with cooking. In the baking pan, place tomatoes, green beans, and squash.  

Dress with oil, salt, and pepper. Mix to coat. Spread evenly on the pan. Roast 10 minutes. Meanwhile, mix maple syrup, soy sauce, garlic, and cayenne pepper in a small bowl.  

Push vegetables to one side of baking pan. Put salmon on other pan side. Brush with maple syrup. Roast 10–15 minutes more until fish flakes easily (145°F) and veggies are cooked.  

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