A look at Vitamin D boosting foods

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Vitamin D deficiency is a common issue for Minnesotans during our long dark winters.

The New Year is filled with health and wellness resolutions and Hy-Vee Savage Registered Dietitian Melissa Jaeger, RD, LD is here to help! 

Vitamin D is an important nutrient that is often lacking in our diets and she will show you how to create an easy family meal filled with vitamin D!  

She says Vitamin D supports strong, healthy bones, but also brain, nervous and immune system function. 

To help you maintain a healthy lifestyle, a Hy-Vee dietitian offers a variety of health services including store nutrition tours, Hy-Vee Healthy Habits Menu Planning Program and our 10-week Begin™ program.

For more information, please visit Hy-Vee’s website. 

Maple-Mustard Salmon Recipe

  • 1 (1.5 lb.) acorn squash, halved, seeded and cut into ¾-in.-thick slices
  • 1 tsp. plus 1 tbsp. Gustare Vita olive oil, divided
  • Hy-Vee Mediterranean sea salt, to taste
  • 8 oz. broccolini spears, trimmed
  • ¼ cup Hy-Vee Select 100% pure maple syrup
  • ¼ cup Hy-Vee spicy brown mustard & Hy-Vee stone ground mustard, combined
  • 2 tsp. Hy-Vee apple cider vinegar
  • 4 (4-to 6-oz.) Verlasso skinless fresh salmon fillet portions
  • Chopped Italian parsley, for garnish
  1. Preheat oven to 425⁰F.
  2. Toss squash with 1 tsp. oil; arrange on one end of large rimmed baking pan. Lightly sprinkle with salt. Roast for 15 minutes.
  3. Meanwhile, toss broccolini with remaining 1 tbsp. oil; set aside. For glaze, whisk together maple syrup, mustard and vinegar in a small bowl. Divide glaze into two portions.
  4. Turn squash. Arrange salmon in center of pan and broccolini on opposite end. Brush salmon and squash with one portion of glaze. Roast 8 – 12 minutes or until salmon flakes easily with a fork (145⁰F) and vegetables are tender.
  5. To serve, brush salmon and squash with remaining portion of glaze. Garnish with Italian parsley, if desired.

Per serving: 480 calories, 30 g fat, 5 g saturated fat, 0 g trans fat, 270 mg sodium, 27 g carbohydrates, 3 g fiber, 26 g protein. Daily Values: Vitamin D 60%, Calcium 8%, Iron 10%, Potassium 20%.

Pro tip: Pan-sear salmon before putting in the oven to form a delicious crust and add color to an otherwise pale pink fillet! Simply heat a pan over medium-high heat for 1-2 minutes. Then add oil and place salmon fillet into pan. Watch until the edges turn brown (1-2 minutes) flip for another 30 seconds and then remove from heat. Finish it off in the oven to reach proper internal temperature. 

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