Ingredients:
- 1 lb salmon fillet, skin on or off
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp grated fresh ginger
- 1/2 tsp soy sauce
- 1/4 tsp black pepper
- 1 lb Brussels sprouts, trimmed and halved
- 1/4 cup slivered almonds
- Salt to taste
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, honey, ginger, soy sauce, and black pepper.
- Place salmon fillet on the prepared baking sheet and pour the honey-ginger glaze over it.
- Arrange Brussels sprouts in a single layer around the salmon. Drizzle with remaining glaze.
- Roast for 15-20 minutes, or until salmon is cooked through and Brussels sprouts are tender and slightly browned.
- While salmon and Brussels sprouts are roasting, toast almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden.
- Serve salmon with roasted Brussels sprouts and toasted almonds. Season with salt to taste.