WHOLESOME 'SIMPLE ONE PLATE' WINTER FARE SUPPER ~ SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."

- Edith Sitwell

Hubbard Lake Cottage Fireplace

SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS 

 ~ sometimes the simplest things are the best
 (slightly adapted from Cooking Light)

1  1/2  lbs.  Norwegian Salmon (or any favorite seasonal salmon)

Salmon Marinade:

1  1/2  Tbsp. low sodium soy or tamari

1  Tbsp. virgin olive oil

1  Tbsp. honey

1  Tbsp. fresh lime juice plus zest

1  minced garlic clove

1  tsp. freshly grated ginger

Preheat oven to 400º. Coat foil-lined baking sheet pan with cooking spray.Combine ingredients for Salmon Marinade and pour over salmon. Set aside.

2  Tbsp. virgin olive oil

1  minced garlic clove

12  oz.  trimmed and halved Brussels Sprouts

3-4  cups sliced organic Rainbow (Tri-Colored) Carrots

1/2  tsp. Hungarian Paprika

Kosher salt and freshly ground black pepper to taste

2  Tbsp. thinly diagonally sliced green onions

sesame seeds (optional)

• Combine oil, garlic, paprika, salt & freshly ground pepper. Sprinkle over Brussels sprouts and carrots and toss to coat. Spread evenly on baking sheet. Bake for 12 minutes. Stir vegetables and push to edges of pan creating open center. 
• Place marinated salmon in open center. Pour leftover marinade over salmon. Bake for 15 minutes. 
• Top salmon with sliced green onions and sesame seeds. Serve with roasted Brussels sprouts and carrots.   

Note:  Served in picture - side of Smashed Yukon Gold Potatoes with Sour Cream and Chives (Simply Boil quartered small unpeeled Yukon Gold Potatoes in salted water until fork tender. Mash slightly. Add butter, chives, salt & pepper, and sour cream to taste.) 

   (Roasted Norwegian Salmon, Brussels sprouts & Rainbow Carrots)