NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon Fillet

1 cup halved Brussels Sprouts

1 small Sweet Potato

1 tbsp Maple Syrup

1 tsp Dijon Mustard

1 tsp Olive Oil

Salt and Black Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Prepare the sweet potato by washing and cutting it into 1/2-inch cubes. Toss with a little olive oil, salt, and pepper, then spread on a baking sheet.

• 3

  Roast the sweet potatoes in the oven for about 20-25 minutes until tender and slightly crispy on the edges.

• 4

  Meanwhile, trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, and spread on a separate baking sheet.

• 5

  Roast the Brussels sprouts in the oven for 15-20 minutes until they are crispy on the outside and tender inside, stirring halfway through.

• 6

  In a small bowl, mix the maple syrup and Dijon mustard to create the glaze.

• 7

  Season the salmon fillet with salt and pepper. Place it on a baking sheet lined with parchment paper.

• 8

  Brush the maple-mustard glaze generously over the salmon.

• 9

  Bake the salmon in the oven for about 12-15 minutes, or until the fish flakes easily with a fork.

• 10

  Plate the salmon alongside the roasted sweet potatoes and crispy Brussels sprouts, and enjoy your balanced meal.