This is the kind of dinner that makes weeknights easier. Brussels sprouts and apples roast until golden and caramelized, then salmon fillets join them for the last few minutes with a simple mustard and honey glaze. Everything cooks on one tray, and it is on the table in about 35 minutes. Serves four.
Ingredients
- 4 salmon fillets, about 150 g each, skin on
- 500 g Brussels sprouts
- 2 firm apples
- 1 red onion
- 3 tablespoons olive oil
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey
- 1 lemon
- a few sprigs of fresh thyme
- salt and black pepper
Method
Heat the oven to 210°C (190°C fan). Trim the Brussels sprouts and cut them in half. Core the apples and cut each into eight wedges. Peel the onion and cut it into thin wedges.
Spread the sprouts, apples and onion on a large baking tray. Drizzle with 2 tablespoons of the olive oil, add the thyme, season with salt and pepper and toss well. Roast for 15 minutes, until the sprouts start to brown at the edges.
Meanwhile, mix the mustard, honey, remaining olive oil and the juice of half the lemon. Pat the salmon dry and season it lightly.
Take out the tray, push the vegetables to the sides and lay the salmon in the middle, skin side down. Brush the fillets with the glaze and return the tray to the oven for 10 to 12 minutes, until the salmon flakes easily but is still juicy in the center. Serve straight from the tray with lemon wedges.
Cut the sprouts the same size and do not crowd the tray. They need space to roast; otherwise they steam and go soft.
Henrik Aalto, chef in Port Alden
Tips and swaps
Thicker fillets may need a few extra minutes. Trout works well instead of salmon, and so do chicken thighs, though they need to go in with the vegetables from the start. Pears can replace the apples, and a handful of walnuts added in the last five minutes brings extra crunch.
Good to know
Salmon is a good source of protein and omega-3 fatty acids, while Brussels sprouts add fiber and vitamin C. Serve with rice, potatoes or crusty bread for a heartier meal.
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