Ingredients
4 salmon fillets
2 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper
Honey Balsamic Brussels Sprouts
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
Salt and pepper
Sweet Potatoes
2 large sweet potatoes
1 tablespoon olive oil
Salt
Instructions
Preheat oven to 400°F (200°C).
Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet. Place sweet potatoes on another sheet, rub with olive oil and salt. Roast both for 25–35 minutes until tender and caramelized.
While roasting, whisk balsamic vinegar and honey together. During the last 5 minutes, drizzle over Brussels sprouts and return to oven to glaze.
Season salmon with olive oil, garlic powder, paprika, salt, and pepper. Pan-sear over medium-high heat for 4–5 minutes per side until golden and cooked through.
Plate salmon with glazed Brussels sprouts and split sweet potato. Finish with a squeeze of lemon if desired.
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