Combine two super-healthy foods in one tasty bake. The leftovers make for a great salad. From Good Housekeeping.
2 tbsp. brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1 1/4 lb. Brussels sprouts
1 side of salmon, about 3 1/2 pounds
Preheat oven to 450°F. Line 2 large rimmed baking sheets with foil.
In a small bowl, stir together 2 tablespoons brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 2 tablespoons olive oil.
Trim and halve 1 1/4 pounds Brussels sprouts. Place sprouts on one baking sheet and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Roast sprouts for 5 minutes. While sprouts roast, get your salmon ready.
Cut 1 side of salmon into 10 fillets. Arrange fillets skin-side-down on the other baking sheet. Brush the spice rub all over salmon, and sprinkle salmon with 1 teaspoon salt.
Stir Brussels sprouts and return to oven. Add salmon to oven and roast until sprouts are tender and salmon is just cooked through, about 15 minutes.
Serve salmon with Brussels sprouts. Use a scissor to snip chives on top, if desired.
Nutritional Information per serving: Calories 280; Protein 35g; Carbohydrate 11g; Total Fat 11g; Saturated Fat 2g; Dietary Fiber 3g; Sodium 380mg