Harvest Salmon Bowls

Ingredients

• 4 , 6 ounce
• 3 tablespoons spicy brown mustard
• 1.5 tablespoons honey
• 0.5 tablespoons lemon juice
• 0.5 cups olive oil
• 0.25 cups maple syrup
• 1 tablespoon apple cider vinegar
• 6 cloves garlic
• 0.25 teaspoons salt
• 0.5 teaspoons ground black pepper
• 1 head broccoli
• 16 ounces Brussels sprouts
• 4 cups cooked quinoa
• 4 ounces feta cheese , crumbled
• 0.5 cups dried cranberries
• 0.33 cups chopped pistachios

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2. 2

   In a small bowl combine mustard, honey, and lemon juice; set aside.

3. 3

   Combine olive oil, maple syrup, apple cider vinegar, garlic, salt, and pepper in a large bowl. Add in broccoli and Brussels sprouts; toss until coated. Spread evenly onto the prepared sheet pan.

4. 4

   Roast in the preheated oven for 20 minutes. Remove pan from oven, toss vegetables, and spread out again. Place salmon filets onto sheet pan with vegetables, skin side down. Brush salmon with mustard mixture

5. 5

   Return to the oven; roast until fish flakes easily with a fork, 12 to 15 minutes.

6. 6

   Place 1 cup quinoa and a salmon filet in each serving bowl. Evenly divide vegetables into bowls and top with feta cheese, cranberries, and pistachios.