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Rating: 3.5 stars
207 Ratings
  • 5 star values: 60
  • 4 star values: 72
  • 3 star values: 47
  • 2 star values: 17
  • 1 star values: 11
Dawn Perry

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Credit: Jonny Valiant

Recipe Summary

hands-on:
10 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts 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.

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  • 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.

Nutrition Facts

417 calories; fat 19g; saturated fat 3g; cholesterol 108mg; sodium 570mg; protein 42g; carbohydrates 19g; sugars 9g; fiber 4g; iron 3mg; calcium 80mg.
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