Ingredients

• 3 tbsp. canola oi, divided
• 1/2 medium acorn squash, seeds removed, cut into 8 wedges
• 20 Brussels sprouts, trimmed and halved
• 4x 6oz. True North salmon fillets, skin on
• 3 tbsp. maple syrup
• 2 tbsp. Dijon mustard
• 2 tbsp. lemon juice
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. shelled pumpkin seeds

Directions

1. Combine 2 tbsp. oil, maple syrup, mustard, lemon juice, salt and pepper in a small bowl.
2. Toss squash and Brussels sprouts with 1 tbsp. oil on a baking sheet and bake for 5 minutes in a preheated 425°F oven.
3. Add salmon to baking sheet and brush with maple mix. Drizzle remaining mixture on veggies and stir to coat. Bake for 8 minutes, then broil for 5 minutes. Sprinkle with pumpkin seeds.
4. Relax.