Makes 4 servings.
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon maple syrup
1 tablespoon fresh lime juice
1/4 teaspoon red pepper flakes
1 clove garlic, minced, plus 3 whole cloves, smashed
2 tablespoons freshly grated ginger
4 5-ounce, skin-on salmon filets
1 small butternut squash, peeled and cubed (around 2 pounds)
1 pound Brussels sprouts, ends trimmed and halved (or quartered, if large)
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame seeds, for garnish
You may substitute sweet potatoes for butternut squash and honey for maple syrup (or omit the sweetener entirely). This recipe can also be adapted for different types of fish and vegetables. Less hearty vegetables, such as asparagus or green beans, will not require as long a cook time.
Serving size: 1/4 of recipe. Amount per serving: 410 calories, 16g total fat (2.5g saturated fat), 80mg cholesterol, 34g carbohydrates, 34g protein, 8g dietary fiber, 390mg sodium.