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Sheet Pan Brown Sugar Salmon with Roasted Butternut Squash and Brussels Sprouts
Ingredients
  • 4 tbsp olive oil, divided
  • 1 (2 lb) butternut squash, peeled, seeded, and cut into ½-inch dice
  • 1 lb brussels sprouts, trimmed and halved
  • Salt and black pepper, to taste
  • 4 (4 oz) salmon fillets
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard
  • 1 tbsp mayonnaise
Steps
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