Sheet Pan Honey Mustard Salmon with Caesar Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Brussels sprouts

  Raw

  ½ lb or 227g

• Atlantic salmon

  Fish, wild, raw

  24 oz or 680g

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Butter

  Unsalted

  3 tbsp or 43g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  8 tbsp or 120g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Honey

  2 tbsp or 42g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  1 tsp or 3g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Lemon juice

  Raw

  ¼ cup or 61g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Worcestershire sauce

  2 tsp or 11g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

Directions

1. Preheat oven to 450°F.
2. On a baking sheet, toss the potatoes and Brussels sprouts with 2 tablespoons olive oil. Season with salt and pepper. Roast for 15 minutes, or until tender.
3. Whisk together the honey, mustard, garlic, chili powder, cayenne, and 2 tablespoons olive oil. Season with salt. Place the salmon on a plate and spoon the sauce evenly overtop.
4. Remove the vegetables from the oven. Add the salmon to the baking sheet. Add the butter to each filet. Bake for 10 minutes, or until the salmon reaches your desired doneness. During the last minute, switch the oven to broil and broil until lightly charred. Watch closely.
5. To make the dressing: combine remaining ingredients in a blender and blend until smooth. Add 1/4 to 1/2 cup water to thin the dressing. Taste and adjust the salt as needed.
6. Remove pan from oven and pour dressing over vegetables. Serve immediately and enjoy!

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