Maple Crusted Salmon with Brussels and Mini Red Potatoes

Maple Crusted Salmon with Brussels and Mini Red Potatoes

Ingredients: 1 tbsp chili powder 1 tbsp paprika 1 tsp raw brown sugar 1/2 tsp salt 6 skinless salmon filets 3 tbsp pure maple syrup 2 bags (medium sized) bags, cut in half

1 bag mini potato medley, cut quarterly

1-2 tbsp extra virgin olive oil Salt and pepper to taste 1 tbsp garlic powder

Salmon Directions:

1. Preheat oven to broil. Line a rimmed baking sheet with foil and spray with cooking oil. In a small bowl, mix together the chili powder, paprika, sugar and salt. Generously sprinkle the chili powder mixture evenly over the tops of the salmon filets.

2. Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your filets are and how crispy you prefer the crust.

3. Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust.

Brussels and Potato Directions:

1.Line another baking sheet with foil and place the cut Brussels and potatoes on the sheet. Drizzle with olive oil, salt and pepper and garlic powder. Cook for about 20 minutes or until potatoes are at desired tenderness.