Thursday Nugget

Recipe of the Week

Maple-Glazed Salmon with Roasted Brussels Sprouts

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  • 1 pound Brussels Sprouts (trimmed and halved)
  • 1 large Red Onion (cut into 1-inch wedges, stem ends left intact)
  • 2 tablespoons Olive Oil
  • 2 tablespoons Pure Maple Syrup
  • 2 tablespoons Whole-Grain Mustard
  • 1 ½ pounds Skinless Salmon Fillet (cut into 4 pieces)
  • ¾ teaspoons Salt
  • ½ teaspoons Pepper
  • Lemon Wedges (for serving)


Preheat oven to 450 °F and place 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 rank, tossing once, until golden and tender (about 15 to 20 minutes). In the meantime, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon of each salt and pepper. After the vegetables have cooked for about 12 minutes, please the salmon on a second rimmed baking sheet and brush it with the maple syrup mixture. Roast on the top rack until opaque throughout (about 6 to 8 minutes). Serve the salmon with the vegetables and lemon wedges.

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