15 Min | 1 Servings
Nutrition: 520 calories • 38g P • 40g C • 20g F
INGREDIENTS
- For the Salmon:
- 2 salmon fillets (5-6 oz each)
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- For the Vegetables:
- 1 cup Brussels sprouts, halved
- 1 medium sweet potato, diced
- 1 tbsp olive oil
- 1⁄2 tsp dried thyme
- Salt and pepper to taste
DIRECTIONS
- In a mixing bowl, toss Brussels sprouts and sweet potatoes with olive oil, dried thyme, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until they’re tender and slightly caramelized.
- Prepare the Salmon:
- In a small bowl, mix the maple syrup and Dijon mustard.
- Season salmon fillets with salt and pepper, then brush the maple-Dijon glaze over the top.
- Place the salmon on a separate baking sheet and bake for 12-15 minutes or until it flakes easily with a fork.
