Crispy Peppercorn-Crusted Salmon
1 lb Brussels sprouts, ends removed and halved
¼ cup olive oil
¼ tsp each salt and freshly ground pepper
4 Salmon fillets, we used Coho, pin bones removed (about 1 ¼ lb)
2 Tbsp Dijon mustard
4 tsp coarsely ground rainbow peppercorns
2 cup cooked quinoa
- Preheat oven to 400°F. In large bowl, toss together Brussels sprouts, half of the olive oil, and salt and pepper. Arrange in single layer on baking sheet; bake for 20 minutes or until Brussels sprouts are golden brown and tender-crisp.
- Meanwhile, brush salmon fillets evenly with mustard; sprinkle with peppercorns. In large ovenproof skillet, heat remaining oil over medium-high heat; cook salmon fillets, skin side down, for 3 or 4 minutes or until skin is crispy. Transfer to oven; bake for 5 to 7 minutes or until salmon flakes easily with a fork.
- Serve salmon with Brussels sprouts and quinoa.