Salmon and Brussels Sprouts with Beet Salad

Beet Salad

6-8 small beets, diced

1 cup sliced and blanched green beans
2 tart apples sliced
1 cup roughly chopped walnuts (optional)
¼ cup feta cheese (optional)
3 TB extra virgin olive oil
3 TB apple cider vinegar
Salad greens

In a large bowl, combine beets, beans, apples, walnuts, oil and vinegar.
Toss gently to mix.
Add mixture to a bed of salad greens.

Serves 4

Adapted From Nutrition Therapy Institute

Maple-Glazed Salmon with Roasted Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved
1 large red onion, cut into 1-inch wedges, stem ends left intact
2 tablespoons grapeseed oil
Sea salt and black pepper
2 tablespoons raw honey or pure maple syrup
2 tablespoons whole-grain or Dijon mustard
1.5 lbs. skinless, wild-caught salmon fillet, cut into 4 pieces
Lemon wedges

Heat oven to 450 degrees, with racks in 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 rack, tossing once, until golden and tender, 15-20 minutes.

In a small bowl, mix together the maple syrup (or honey), mustard and ¼ teaspoon each salt and pepper.
After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush with the maple mixture.
Roast on the top rack until opaque throughout, 6-8 minutes.
Serve the salmon with the vegetable and lemon wedges.

4 Servings

Adapted from Real Simple