Maple Glazed Salmon with Roasted Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved
1 large red onion, cut into 1-inch wedges, stem ends left intact
2 tablespoons olive oil
Kosher salt and black pepper
2 tablespoons pure maple syrup
2 tablespoons whole-grain mustard
1.5 lbs skinless salmon fillet, cut into 4 pieces
lemon wedges, for serving
1. Heat oven to 450 degrees F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15-20 minutes.
2. Meanwhile, in a small bowl, mix together the maple syrup, mustard, and 1/4 teaspoon each salt and pepper. After the vegetables have been cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6-8 minutes.
3. Serve the salmon with the vegetables and lemon wedges.
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