Maple Dijon Salmon with Mashed Sweet Potatoes and Crispy Brussel Sprouts

This dish comes together in 15 minutes and is made of entirely things you can find at Trader Joe's. I typically buy the BBQ Cut Fresh Atlantic Salmon for convenience because it comes with three salmon filets and I am typically cooking for 3 people. The Alaskan Sockeye Salmon would be just as good (if not better!) and it comes with two filets. Once again, I am not great at measuring out ingredients so make sure you have enough of the maple dijon mixture to coat all filets! Let me know what you think!

Ingredients: 

1 pack of BBQ Cut Salmon from TJ’s

1 bag of mashed Sweet Potatoes from TJ’s 

1 bag of Shredded Brussel Sprouts

2 tbsp of Maple Syrup

2 tbsp of Dijon Mustard

1 tbsp of Butter

Olive Oil Salt & Pepper

Serves 3

1. Preheat oven to 400 degrees and line a sheet pan with aluminum foil. Spray the aluminum foil with non stick spray. Pour bag of brussel sprouts on one side of the pan and toss with 1 tbsp of olive oil and salt and pepper. 

2. Mix honey and dijon mustard together. Arrange salmon fillets on the sheet pan and top with the honey and dijon mixture. 

3. Bake brussel sprouts and salmon for 14 minutes, tossing the brussel sprouts halfway through. 

4. While salmon and brussel sprouts are baking, make the mashed sweet potatoes according to directions. I like to add about a tablespoon of butter to the potatoes to make them creamier, but this is optional.

5. Once salmon is done baking plate the mashed sweet potatoes and top with salmon and brussel sprouts! Enjoy!

Tip: I like for the brussel sprouts to get crispy to add more texture to the dish, if the brussel sprouts need more time, remove the salmon and add 3 to 5 minutes until crisp.