Ingredients
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1 orange
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2 tbsp maple syrup
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2 tbsp chopped fresh rosemary
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4 (4- 6 oz) salmon fillets, skin removed
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1 (12 oz) pkg Brussels sprouts
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2 tbsp olive oil
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1 tbsp minced garlic
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1 (15 oz) canned cannellini beans
Steps
1
Into a medium bowl, zest and juice the orange. Whisk in the maple syrup and rosemary. Add the salmon and gently toss to coat.
2
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.
3
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.
4
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.
