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
- Preheat oven to 425⁰F.
- Toss squash with 1 tsp. oil; arrange on one end of large rimmed baking pan. Lightly sprinkle with salt. Roast for 15 minutes.
- 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.
- 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.
- 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.