Maple Mustard Salmon with Brussels Sprouts and Butternut Squash Puree

I've been playing around with different Salmon recipes lately for fall, and this one has been my favorite so far.

It has nice warm fall flavors, it won't break the bank and it is pretty effortless!

This recipe is for one serving, but if you are making it for more than one- you can play around with the amounts.

Ingredients:

5oz Fillet of Salmon

¼ Pound Brussel Sprouts

8oz bag of frozen butternut squash

½ cup arugula

2 tsp whole grain mustard

3 tsp Maple Syrup

1 tbsp coconut aminos

2 tsp red wine vinegar

2 tsp butter

Garlic Powder

Salt and Pepper

Tools:

Air fryer

Immersion blender or food processor

Have all of your ingredients and tools out so you aren't running around the kitchen looking for things mid prep.

Place the salmon on a piece of parchment paper for now.

Mix together 2 tsp of Maple Syrup (save 1tsp for the butternut squash), 2 tsp of Whole Grain Mustard and 1 tbsp of Coconut Aminos

Next, peel the bad leaves off of your brussels sprouts, rinse and then cut the root end off. After this, slice the brussels sprouts into thin pieces.

Now, lightly coat the salmon in the Maple Mustard mix and put salt pepper and garlic powder. Try not to dip the utensil back into the bowl if you touch the salmon because we will be using the remaining mix later. If you do, no biggie- you can make more.

Spray or put a little bit of avocado oil on the brussels sprouts and sprinkle with salt, pepper and garlic powder to taste and then pour a little bit of the maple mustard and toss. You will still need some of the mix for later, so try not to use it all.

For the brussels sprouts, if you don't like them super crispy- take the thin leaf pieces out for now.

Add the brussels sprouts to the parchment paper with the salmon and throw it into the air fryer for 15 minutes. My air fryer doesn't have a temperature level, but when I've done it in my old one, I usually cooked it at 375. ** At about 10 minutes in, put a little bit more of the maple mustard on the salmon. **

While this is in the air fryer, put your butternut squash in the microwave.

Once the butternut squash is finished, pour it into a bowl and add the butter and 1tsp of maple syrup. Blend to a puree and taste to see if it is to your liking, if you want it sweeter add more maple syrup.

Now start on the arugula topper- mix in the red wine vinegar to the remaining maple mustard and toss the arugula.

At this time, the salmon should almost be finished and you can add back the thin leaves if you took them out.

To plate, put the butternut squash around the bottom leaving the center empty, put the brussels sprouts in the middle and place the salmon on top then top the salmon with the arugula salad.

Enjoy!