Sweet 'N Sticky Salmon
Perfectly Balance Your Plate
Serve with 1⁄2 cup quinoa or rice.
1 lb (450 g) salmon fillet, about 1" thick
1 lb (450 g) brussels sprouts, about 20–25
1 lime, halved
3 tbsp honey or maple syrup
1 tbsp low-sodium soy sauce
1 tbsp oil
1 tbsp hot sauce such as Sriracha or chili garlic sauce, optional
Toppings (optional): lime wedges, chives
- Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner. Place fish on pan.
- Trim brussels sprouts, cut in half, lengthwise. Place in Multipurpose Steamer. Cover; microwave on high 4 min, until they start to soften.
- Meanwhile using 2-in-1 Citrus Press, squeeze juice from lime in a small bowl. Whisk together with seasoning, honey, soy sauce, oil, and hot sauce, if using.
- Brush salmon with sauce. Toss brussels sprouts with remaining sauce. Cook about 15 min, or until salmon is cooked through.
Per serving: Calories 340, Fat 11 g (Saturated 1.5 g, Trans 0 g), Cholesterol 60 mg, Sodium 520 mg, Carbohydrate 35 g (Fibre 5 g, Sugars 21 g), Protein 28 g.
Don’t discard any outer leaves that fall away as you cut your brussels sprouts –they turn into crispy chips in the oven.