> 1 orange
> 2 tbsp maple syrup
> 2 tbsp chopped fresh rosemary
> 4 (4- 6 oz) salmon fillets, skin removed
> 1 (12 oz) pkg Brussels sprouts
> 2 tbsp olive oil
> 1 tbsp minced garlic
> 1 (15 oz) canned cannellini beans
Into a medium bowl, zest and juice the orange. Whisk in the maple syrup and rosemary. Add the salmon and gently toss to coat.
Meanwhile, trim the stems of the Brussels sprouts and halve them. In a large skillet, heat 1 tbsp olive oil on medium-high. Add Brussels sprouts and garlic. Cook 7 min., until tender, stirring occasionally.
While sprouts cook, remove the salmon from the marinade, reserving marinade. In a large nonstick skillet, heat remaining 1 tbsp olive oil on medium. Add salmon and cook 4 min. Flip salmon and pour in reserved marinade. Cook salmon 4 more min., basting with a spoon every few minutes until fish is cooked through and glaze has reduced. Reduce heat to avoid burning glaze, if necessary.
Drain and rinse the beans and add to the Brussels sprouts. Toss to combine. Cook 2 min., until beans are hot. Serve salmon with Brussels sprouts and beans.