Crispy Peppercorn-Crusted Salmon

Ingredients

1 lb salmon fillets, we used Coho (cut into 4 portions)
1 lb Brussels sprouts, ends removed and halved
¼ cup olive oil
¼ tsp each salt and freshly ground pepper
2 Tbsp Dijon mustard
4 tsp coarsely ground rainbow peppercorns
2 cup cooked quinoa

Directions

1. 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.
2. 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 3-4 minutes or until skin is crispy. Transfer to oven; bake for 5-7 minutes or until salmon flakes easily with a fork.
3. Serve salmon with Brussels sprouts and quinoa.