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Honey Mustard Salmon with Shaved Brussels Sprouts Salad

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings 4 servings

Ingredients
  

For the salmon:

  • 4 4- oz wild-caught salmon fillets
  • 3 T dijon mustard
  • 1 T honey
  • 1/4 tsp smoked paprika
  • salt and pepper to taste

For the Brussels sprouts salad:

  • 1/2 lb Brussels sprouts ends trimmed
  • 1 medium sized apple chopped
  • 1/2 cup sliced almonds
  • 1/8 cup shaved Parmesan cheese
  • Salt to taste

For the dressing

  • 3 T olive oil
  • 1 tsp lemon juice
  • 1 T apple cider vinegar
  • 1 T tahini
  • 1 tsp Dijon mustard
  • 1/2 clove garlic minced
  • salt and pepper to taste
  • Water to thin as needed

Instructions
 

  • Preheat your oven to 450 degrees F. Add a sheet of aluminum foil to a sheet pan. Coat with oil spray
  • In a bowl, add mustard, honey, paprika, pepper, and salt. Mix till uniform.
  • Set salmon fillets on the sheet pan then add the honey mustard mix to each fillet. Spread for even coverage.
  • Put a sheet pan with salmon in the oven and cook for approximately 8-12 minutes.
  • While the salmon is cooking, assemble the salad. Begin by making the dressing. In a bowl, incorporate together the
  • olive oil, lemon juice, apple cider vinegar, tahini, mustard, and garlic. Add salt and pepper to taste. Set aside.
  • Use a food processor to thinly slice the brussels sprouts. A mandoline can be used instead of a food processor if needed.
  • Combine shredded brussels sprouts with the remainder of salad ingredients. Add in salad dressing and mix salad until ingredients are uniform throughout. Add salt and pepper to taste. Divide into four servings.
  • Once salmon is finished roasting, add one salmon filet and 1 serving of salad to the plate. Enjoy immediately.