• 4 skinless Atlantic salmon portions
• 1 bag of trimmed Brussels sprouts

For the maple marinade

• ¼ cup (60 ml) maple syrup
• ¼ cup (60 ml) olive oil
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp balsamic vinegar
• 3–4 tbsp grainy mustard
• 2 cloves garlic, minced
• 1 tsp paprika

For garnish:

• ½ bunch fresh dill
• A small handful of pecans
• Salt and pepper, to taste

1. Thaw the salmon according to Cool&Simple’s instructions. Pat dry with a paper towel and set aside.
2. In a large bowl, combine all the marinade ingredients. Reserve ¼ cup to brush on the salmon later.
3. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
4. Spread the frozen Brussels sprouts on the sheet pan, drizzle with the remaining marinade, and toss to coat. Roast for approximately 15 minutes, until just tender.
5. Place the salmon fillets on the same pan, brush with the reserved marinade, and bake for 10 to 12 minutes, depending on the thickness of the portions (the centre should be tender and slightly pink).
6. Top with fresh dill and toasted pecans. Serve with a side of rice for a complete meal!

AstuceSmall tip: For extra crunch, add the pecans to the pan during the last 3 minutes of cooking. They’ll toast perfectly and release their nutty aroma.