Quick and Easy Salmon and Brussels Sprouts

I thought I would share this super quick and easy Salmon and Brussels Sprouts I made the other night.

---

I just bought some frozen salmon at the grocery store and thawed it out in the refrigerator. I used a bag of Brussels Sprouts as well.

1. I preheated my oven to 350 degrees Fahrenheit.

2. I cut the ends off of my Brussels Sprouts and then cut them in half. I then took them and laid them flat down on a pan. After they were all laid out I spread salt and pepper over them. Then I added the balsamic vinegar. Just enough to get a little on each one.

3. I put my Brussels Sprouts in the oven and started preparing my salmon.

4. I first took the salmon out of the plastic and then cut two cloves of garlic up. I heated up a skillet on medium high heat with two tablespoons of olive oil in it. I then added the garlic and let it simmer until you can notice the fragrance.

5. While I was waiting on the garlic to sauté some I made the marinade for my salmon. I chose to make a honey-glazed salmon tonight. I took a tablespoon of honey, a tablespoon of low sodium soy sauce, and juice out of half a lemon.

6. Just before adding my salmon to the pan I salt and peppered both side. I then put my salmon in the pan before brushing on the marinade.

7. After I brushed the first side I immediately flipped the salmon and let it cook some.

8. While I let the salmon cook I mixed up my Brussels Sprouts that were still in the oven.

9. After the salmon cooked on one side for 3 minutes flip to the other side and let cook. Make sure you brushed marinade on both sides.

10. Check your Brussels Sprouts once salmon is finished cooking, I like mine a little crispy, so I let mine cook for about 10 minutes. If you want your Brussels well-done add them into the oven well before you start your salmon. Salmon should only take about 6-8 minutes to cook.

**To tell if the salmon is done take your cooking utensil and see if the salmon is flakey. Salmon should pull apart pretty easily when cooked correctly.

***I also made more marinade and added it on top of my Brussels Sprout when plating my food.