Ingredients
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2 Cara Cara Oranges
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2 tbsp maple syrup
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2 tbsp chopped fresh rosemary, plus more for garnish
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4 (4 oz) salmon fillets
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1 (12 oz) pkg Brussels sprouts
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1 tbsp olive oil
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1 tbsp minced garlic
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1 (15.5 oz) can cannellini beans
Steps
1
Preheat oven to 400°F. Into a medium bowl, zest and juice 1 orange. Whisk in the maple syrup and rosemary. Add the salmon and gently toss to coat.
2
Remove the salmon from the marinade and place on a sheet pan lined with parchment, skin side down. Slice the remaining orange and top each fillet with orange slices. Roast 10-12 min. until salmon flakes easily.
3
Meanwhile, trim and halve the Brussels sprouts. In a large skillet, heat olive oil on medium-high. Add Brussels sprouts, garlic, salt, and pepper. Cook 7 min., until tender, stirring occasionally.
4
Rinse and drain the beans and add to the Brussels sprouts. Toss to combine. Cook 2 min., until beans are hot. Garnish salmon with fresh rosemary and serve with Brussels sprouts and beans.
