INGREDIENTS

• 2 tablespoons maple syrup
• 2 tablespoons whole-grain mustard
• 4 salmon fillets (about 1 1/2 pounds)
• 1 pound Brussels sprouts, trimmed and halved through the root
• 1 large red onion, cut into wedges, stem ends left intact
• 2 tablespoons olive oil or melted coconut oil
• Salt and pepper
• Lemon wedges, for serving

PROCEDURE

1. Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.

2. Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the  oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.

3. When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through—7 to 10 minutes, depending on the thickness of the fillet.

4. Serve with the sprouts and lemon wedges.