1 Tbsp oil
1 cup shaved Brussels
1 Sweet Potato
2 Salmon Fillets
1.5 Tbsp Spicewalla Garlic and Herb Seasoning Blend
- Preheat oven to 400°F.
- Pat fish dry, line a sheet pan with foil + drizzle with oil, 1-2 tsp seasoning per fillet + salt/pep.
- Bake 10-12 min until firm + opaque, turning dish halfway through cook time. Meanwhile, microwave sweet potato in wrapper on high 6-8 min (caution, that's a hot potato!) carefully cut in half, then set aside.
- Heat 1 Tbsp oil in skillet over med-high + cook Brussels with salt/pep 5-6 min until tender, stirring minimally to ensure browning.
- Divide all between plates.