#JanuaryWhole30, here we come! This dish is a triple threat: it impresses guests, then stuns them when they learn the whole thing is Whole30 compliant, THEN the leftovers turn into a bangin' brunch the next day—frittata, breakfast salad, spooned over sweet potato toast, etc., are just a few ways to ring in 2018 like a boss.
Makes 8 servings
What you need
¼ cup spicy brown mustard
4 tablespoons Tessemae’s Balsamic
1 lemon, zested and juiced
coarse salt and freshly ground black pepper
1 whole side of salmon (about 3 ½ pounds)
1 pound Brussels sprouts, trimmed and halved
1 tablespoon Tessemae’s Lemon Garlic
5 oranges, preferably different types
What you do
- Heat oven to 450 degrees. Line a large rimmed baking sheet with parchment paper. Mix together mustard, 3 tablespoons of the Balsamic, lemon juice and zest, and salt and pepper to taste.
- Place salmon, skin side down, diagonally on prepared baking sheet. Spread mustard mixture over salmon, then sprinkle with salt and pepper.
- Roast salmon until just opaque in the center, about 15 minutes. Use parchment to transfer salmon to serving platter and let guests help themselves.
- Meanwhile, pluck outer leaves from Brussels sprouts and place in serving bowl. Thinly slice half of Brussels sprouts and add to serving bowl.
- Heat Lemon Garlic in a medium skillet over medium-high heat. Cook remaining Brussels, tossing occasionally, until crisp-tender, about 5 minutes. Add to serving bowl.
- Trim ends from oranges; cut off peel and white pith. Cut 2 oranges into horizontal slices, and remaining 3 oranges into segments, cutting along membranes. Squeeze membranes into remaining 3 tablespoons Balsamic.
- Add orange pieces to bowl with Brussels sprouts and drizzle with Balsamic mixture. Serve alongside salmon.