Ingredients

The following ingredients have 2 Servings
  • 2 salmon fillets, (6 ounces each)
  • 3/4 pound baby red potatoes, cut in half (leave skin on.)
  • 3/4 pound Brussels Sprouts, cut in half
  • 2 Tablespoons olive oil
  • 1 teaspoon Herb de Provence
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt and black pepper, to taste
  • 4 Tablespoons Balsamic vinegar
  • 1 large lime, juiced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • 1/2 teaspoon black pepper

Instruction

  • Preheat oven to 425 degrees.
  • Combine Herb De Provence, onion powder, garlic powder, black pepper, and salt, set aside.
  • Line a large sheet pan with parchment paper. (optional-parchment paper makes cleanup easier)
  • Place the potatoes and Brussels sprouts on the sheet pan.  Season with olive oil and 3/4's of the herb mixture and mix to cover the veggies..
  • Roast veggies for 20 - 25 minutes.
  • Remove the veggies from the oven after 15 minutes. Add the salmon to the sheet pan. Brush the salmon with remaining herb mixture and the balsamic glaze (recipe below)
  • Return veggies and salmon to the oven for another 15 minutes. 
  • Baste with Balsamic Glaze after 5 minutes and again at the 10 minute bake time.