Mustard Crusted Salmon with Roasted Brussels Sprouts
- 1-2 fillet of salmon, wild caught
- 1 cup brussels sprouts, ends chopped off
- 2-3 tbsp olive oil
- 2 tbsp whole grain mustard
- salt & pepper
- 1 lemon, quartered
- Preheat the oven to 400
- For the Brussels Sprouts:
a. Rinse and chop ends off brussels sprouts and put in a large mixing bowl.
b. Coat generously with olive oil and mix to evenly distribute.
c. Place Brussels sprouts on a baking sheet lined with aluminum foil.
d. Sprinkle with salt & pepper, then bake for 35-45 minutes or until crisp on the outside, tender on the inside. Brussels sprouts take longer to bake than the salmon, so be sure to get them in the oven first.
- For the Salmon:
a. Place salmon in a rimmed baking sheet/pan with parchment paper.
b. Coat the salmon with olive oil, sprinkle with salt & pepper and spread mustard seed on top.
c. Place salmon in the oven when the Brussels sprouts have about 20 minutes left.
d. Bake until salmon is cooked through. Time will vary based on size of fillet, but generally it should be between 15-20 minutes.
- Serve with fresh squeezed lemon.
Vegan/Vegetarian Protein Option:
Serve Brussels sprouts with Rosemary Garlic Lentils (recipe on next page).