Mustard Maple Salmon and Brussels Sprouts

Dijon mustard and maple syrup make a fantastic dressing for roasted Brussels sprouts and salmon. The sauce is sweet and tart and tastes delightful over both the salmon and vegetables.

Ingredients:

2 pounds salmon

2 cups Brussels sprouts halved stems removed

2 tablespoons Dijon mustard

2 tablespoons fresh cilantro diced

2 tablespoons nonfat plain Greek yogurt

3 tablespoons pure maple syrup

1 tablespoon olive oil

Directions:

1. Preheat oven to 375 for salmon and 425 for Brussels sprouts.
2. Line 9×13 dish with aluminum foil and a rimmed baking sheet with aluminum foil. Spray both with olive oil spray.
3. Paint a layer of the mustard maple sauce over the salmon.
4. Toss Brussels sprouts in a bowl with a tablespoon of olive oil. Use remaining mustard sauce and pour over Brussels sprouts. Toss lightly in a bowl to distribute the sauce.
5. Arrange Brussels sprouts in an even layer cut side down on the lined baking sheet.
6. Bake salmon 40-45 minutes at 375 until done.
7. Bake Brussels sprouts at 425 15-25 minutes until they are beginning to brown.
8. Enjoy! Serve with a salad or light pasta dish.