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Maple-Mustard Salmon with Brussels Sprout Salad

Maple-Mustard Salmon with Brussels Sprout Salad
Makes: 6  servings


  • 1 2 pound  whole side of salmon, skin on
  • 1/2 cup  plus 1 teaspoon whole-grain Dijon mustard
  • 2 tablespoons  plus 1 teaspoon maple syrup
  • 1/2 teaspoon  black pepper
  • 3/4 pound  brussels sprouts, trimmed
  • 4 tablespoons  olive oil
  • 3 tablespoons  fresh lemon juice
  • 1/4 teaspoon  salt
  • 1/4 cup  lightly toasted walnuts or hazelnuts, roughly chopped


1. Preheat the oven to 400 degrees . Place salmon skin side down on a rimmed baking sheet lined with foil. Combine 1/2 cup mustard, 2 tablespoons maple syrup and 1/4 teaspoon pepper and spread evenly over top of salmon. Bake until just opaque in the center, 20 to 22 minutes. Carefully separate salmon from skin, discard skin and cut salmon into 6 pieces.

2. While salmon is roasting, thinly slice brussels sprouts or shred in a food processor or with a box grater; transfer to a large bowl. Whisk together oil, lemon juice, salt, and remaining mustard, maple syrup and pepper. Toss brussels sprouts with dressing and nuts and serve with salmon.

From FitnessMagazine.com