Yield: 4 Servings

Adapted from Real Simple

I found this recipe when looking for a Salmon and Brussels Sprouts combo. Surprisingly, there are a lot to be found, but very few that looked like they were properly seasoned or cooked. Make sure the Salmon is in equal size pieces, otherwise they won’t cook evenly.

• 1lb Brussels sprouts, trimmed and halved
• 1large red onion, cut into 1-inch wedges, stem ends left intact
• 2TBS olive oil
• kosher salt and black pepper
• 2TBS pure maple syrup
• 2TBS whole-grain mustard
• 1½lb skinless salmon fillet, cut into 4 pieces

Heat the 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, 20 minutes total.

Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. Place the salmon on a second rimmed baking sheet, season with salt and pepper, then brush it with the maple mixture.

When the vegetables have cooked for 8 minutes, put the salmon on the top rack and roast until opaque throughout, 10 to 14 minutes minutes. The temperature in the center should be 135°F

Serve the salmon with the vegetables.