#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

1. 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.
2. Place salmon, skin side down, diagonally on prepared baking sheet. Spread mustard mixture over salmon, then sprinkle with salt and pepper.
3. Roast salmon until just opaque in the center, about 15 minutes. Use parchment to transfer salmon to serving platter and let guests help themselves.
4. Meanwhile, pluck outer leaves from Brussels sprouts and place in serving bowl. Thinly slice half of Brussels sprouts and add to serving bowl.
5. 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.
6. 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.
7. Add orange pieces to bowl with Brussels sprouts and drizzle with Balsamic mixture. Serve alongside salmon.