Cooking Directions:

1. Preheat the oven to 400. Line a baking sheet with parchment paper.
2. Pat the salmon dry and season with salt and pepper.
3. In a small bowl, combine 1 t of olive oil, the honey, lemon juice, lemon zest, and Dijon mustard. Brush the honey mixture over the top of the salmon
4. Sprinkle the top with almonds so they stick in place.
5. Toss the Brussels sprouts with the remaining olive oil and more salt and pepper.
6. Begin roasting the Brussels sprouts for 10 minutes on one side of the pan. Remove from the oven, toss, and add the salmon to the other side of the pan
7. Bake everything for 15-18 minutes, until salmon is cooked through and Brussels sprouts are al dente (not overcooked). Remove from heat and zest everything with more lemon, if desired.

Recipe notes: Ever had raw Brussels sprouts? Instead of roasting them, try shredding the two cups of Brussels sprouts in a food processor so they resemble coleslaw (or use a knife). Add a cup of finely chopped kale. Using clean hands, massage in half a ripe avocado, a squeeze of lemon, 1 tablespoon of nutritional yeast salt, and pepper. Serve salmon on top of the massaged Brussels salad.

Serve 1 piece of salmon and the brussels over a bed of mixed greens.

Recipe by 10 Day Health Challenge.

Recipe photo by Rosa Delgado.