Sheet Pan Salmon Fennel and Butternut Squash
Ingredients
- 1 small butternut squash (about 2 pounds), peeled seeded, and cut into rough½-inch cubes
- 1 medium bulb fennel, trimmed and cut lengthwise into 6 wedges
- 2 tbsp olive oil
- 1 tbsp fresh sage, chopped
- Salt
- Pepper
- 1 tsp maple syrup
- ½ lemon, juice and zest
- 2 tsp Dijon mustard
- 2 salmon fillets (4 oz each), skin removed
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