We made a delicious salmon meal the other night from a recipe we found in Real Simple magazine. Per usual, it was delish so I had to share, this recipe serves 4.
1 lb Brussels Sprouts trimmed & halved (we substituted zucchini)
1 lg Red onion, cut into 1-inch wedges
2 Tbs olive oil
2 Tbs maple syrup
2 Tbs whole-grain mustard
1 1/2 lbs salmon
lemon wedges for serving
Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts (or zucchini as we used) and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have 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 to 8 minutes.
Serve the salmon with the vegetables and lemon wedges.