One-Tray Dinner: Maple Salmon, Brussels and Sweet Potato
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
Ingredients
Scale
- 1 pound brussels sprouts, trimmed
- 1 pound sweet potato, diced
- 1 vidalia onion, sliced
- 2 tablespoons olive oil, divided
- 1/4 teaspoon chili flakes
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- 1 pound salmon filets
- 2 tablespoons pure maple syrup
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400°F. Prepare a large rimmed baking sheet.
- In a food processor fitted with a slicing blade, shred the brussels sprouts and add to a large bowl.
- Add the sweet potato, onion, salt, pepper, 1 tablespoon of olive oil, chili flakes and toss.
- Spread the mixture evenly on the baking tray. Place the tray on the middle rack of the preheated oven and roast 20 minutes.
- Meanwhile, in a small bowl, combine maple syrup, mustard and olive oil. Reserve.
- When the vegetables are roasted, push them to the outer sides of the tray and lay the salmon filets in the middle, being mindful of the hot pan. Brush the maple mustard mixture over the salmon, drizzling the remaining over the Brussels sprouts and toss to coat.
- Season the salmon with salt and pepper and bake 13-15 minutes, or until the fish opaque in the center.
- Serve immediately or keep up to 2 days in the refrigerator.