Honey Dijon Harvest Bowl
1 pound brussels sprouts, woody ends trimmed and halved
- 1 cup ½-inch cube sweet potato
- 4 ounces diced pancetta
3 tablespoons extra virgin olive oil
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- 4 [6-ounce] filets center-cut salmon
3 tablespoons SideDish Honey Dijon
- 1 cup prepared quinoa
- 3 cups baby arugula
- SideDish Honey Dijon, for drizzling
- Freshly chopped parsley, optional for garnish
For the Salmon and Veggies:
For the Bowls:
Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
On the prepared baking sheet, add the Brussels sprouts, sweet potato, pancetta, olive oil, salt, and pepper. Toss until well coated and spread into a single layer across the pan. Place into the oven and par-bake the veggies until they begin to soften, about 15 minutes.
Remove the veggies from the oven but keep the oven on. Drizzle the veggies with 2 tablespoons of Honey Dijon and gently toss to coat. Push the veggies to the edges of the pan and place the salmon filets in the center of the pan. Drizzle and brush each of the salmon filets with about 1 teaspoon of Honey Dijon each so that they are evenly coated. Season with a pinch of salt and pepper.
Transfer back to the oven and bake until the salmon is cooked through and flakes easily with a fork, 10 to 12 more minutes. Remove from oven.
To serve, divide the prepared quinoa, baby arugula, roasted veggies in a bowl. Top with the roasted salmon and finish with a drizzle of Honey Dijon. Garnish with freshly chopped parsley, if desired.