Surprisingly quick and easy dinner tonight! John did a quick brine and then a 95% cook on one side of the salmon over a low burner followed by a quick flip that only took about 20 minutes of cooking time. I helped myself out with the vegetables by buying pre-peeled and chunked butternut squash and slicing up the sprouts earlier in the day. While the fish was cooking the vegetables were roasting on a sheet pan in a 425F oven after having been tossed in a little olive oil and salt.
The mustard sauce was made by combining some Skinny Girl buttermilk dressing, a tablespoon each of light mayo and non-fat plain yogurt, a couple of tablespoons of whole grain mustard, and a squirt of yellow mustard.