Roasted Maple Salmon & Brussels Sprouts
Prep Time
Serves
Cooking Mode
¼ cup maple syrup
¼ cup canola oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp Dijon mustard
¼ tsp each salt and pepper
4 cups Brussels sprouts, trimmed and halved
1 large red onion, halved and cut into wedges
4 frozen Wild Pacific Pink Salmon Fillets, thawed and patted dry
½ cup sultana raisins
2 tbsp minced fresh parsley
¼ cup maple syrup
¼ cup canola oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp Dijon mustard
¼ tsp each salt and pepper
4 cups Brussels sprouts, trimmed and halved
1 large red onion, halved and cut into wedges
4 frozen Wild Pacific Pink Salmon Fillets, thawed and patted dry
½ cup sultana raisins
2 tbsp minced fresh parsley
Directions
1Preheat oven to 220°C (425°F). In a large bowl, whisk together maple syrup, oil, garlic, lemon juice, mustard, salt and pepper. Pour 1/4 cup (60 mL) of the maple mixture into a small bowl and set aside.
2Line a large rimmed baking sheet with parchment paper or foil. Add Brussels sprouts and onion to large bowl with maple mixture and gently toss. Spread Brussels sprout mixture on prepared baking sheet. Place on middle rack of oven and roast, stirring once halfway through, until tender and golden, about 20 min.
3Remove baking sheet from oven and turn oven to broil. Sprinkle raisins onto Brussels sprout mixture, place salmon overtop and brush with reserved maple mixture. Place baking sheet back in oven and broil until salmon is slightly golden on top and flakes easily with fork, about 7 min. Sprinkle with parsley before serving.
Tips
1
Give your vegetables ample space on the baking sheet to ensure even roasting rather than steaming.
Disclaimer
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Personal Note
Personal Note
