Ingredients
1cupBrussels sprouts,trimmed and halved
5tbspextra virgin olive oil,divided
1tspkosher salt,plus more to taste
¾tsppepper,plus more to taste
1tbspbrown mustard
1salmon fillet,wild
1cuparugula,fresh
½lemon,plus more to taste
⅛tspmustard seed powder
Preparation
Preheat the oven to 350 degrees F.
Spread the Brussels sprouts on a small baking sheet. Drizzle with 2 tablespoons of olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat.
Bake for 45 to 50 minutes, or until the sprouts are browned and crispy.
Marinate the salmon by combining 1 tablespoon of olive oil, ⅛ teaspoon salt, ⅛ teaspoon pepper, and the brown mustard.
Place the salmon, skin-side down, in a glass baking dish and pour the mustard mixture over it. Spread the mixture evenly over the salmon, then marinate at room temperature for 20 minutes.
In a medium bowl, toss the arugula with the lemon juice, 1 tablespoon of olive oil, and salt to taste.
Heat the remaining tablespoon of olive oil in a medium pan over medium heat. Pan fry the salmon for about 4 minutes on each side, or until cooked to your desired level of doneness. Transfer to a serving plate.
Sprinkle the Brussels sprouts with the mustard seed powder and plate with the salmon and arugula. Squeeze a bit of lemon juice over the salmon.
Enjoy!
