Maple Grilled Salmon with Roasted Brussels Sprouts

Maple Grilled Salmon with Roasted Brussels Sprouts

Prep Time

40 Mins

Serving

2

Calories

630

Restrictions

Diabetic, Gluten-Free, Lactose Free
Sweet maple syrup and orange juice bring out the flavors in the grilled salmon, served with a side of roasted brussel sprouts and crisp green salad.

Ingredients

2 Tbsp. rice vinegar
1 1/2 Tbsp. maple syrup
1 1/2 Tbsp. orange juice
2 (6 oz.) wild salmon fillets
3/4 lb. Brussels sprouts, ends trimmed and halved
1 Tbsp. olive oil
1/4 tsp. black pepper
1/8 tsp. salt
4 cups mixed greens
1/2 cup chickpeas or any preferred beans (if using canned, choose no-salt-added or low-sodium chickpeas/beans and rinse and drain well before use)
4 Tbsp. Denise's Everyday Dressing

Instructions

1. Combine the rice vinegar, orange juice, and maple syrup in a medium bowl or 1-gallon resealable plastic bag. Add the salmon fillets and coat well in the marinade. Marinate for 30 minutes, up to several hours, in the refrigerator.
2. Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil.
3. Combine the Brussels sprouts, oil, pepper, and salt on the baking sheet and toss well. Arrange the Brussels sprouts in a single layer. Bake for 25 to 30 minutes, or until nicely browned, stirring once halfway through.
4. Heat a grill or indoor grill pan over medium-high heat. Coat the grill with oil spray.
5. Grill the salmon 3 to 4 minutes per side, or until opaque throughout. Serve 1 salmon fillet with half the roasted Brussels sprouts and 2 cups greens topped with 1/4 cup chickpeas and 2 Tbsp. dressing.

Nutritional Information

  • Total Fat: 34g
    • Saturated Fat: 5g
  • Cholesterol: 95g
  • Sodium: 500g
  • Protein: 44g
  • Total Carbohydrate: 41g
    • DietaryFiber: 10g
    • Sugar: 16g