Careme

Ingredients

• Fresh Atlantic Salmon Portion Farm Raised (never frozen; sustainably sourced) 1 lb (2 portions) $10.99 sale (reg $11.99)
• Kroger® Brussels Sprouts BIG DEAL! about 12 oz (from 24 oz bag) $6.00
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, cored and sliced $4.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Lemon 1 (zest + juice) not provided
• Olive oil 2 1/2 Tbsp not provided
• Dijon mustard 1 1/2 tsp not provided
• Honey or maple syrup 1 tsp (optional) not provided
• Salt and black pepper to taste not provided
• Red pepper flakes (optional) pinch not provided

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Trim Brussels sprouts; halve them (quarter any large ones). Core and slice the apple into thin wedges.
3. On the sheet pan, toss Brussels sprouts and apple with 1 1/2 Tbsp olive oil, half the garlic, salt, pepper, and a pinch of chili flakes (optional). Spread into an even layer.
4. Roast 12 minutes until sprouts start to brown.
5. Meanwhile, pat salmon dry. Mix remaining 1 Tbsp olive oil with Dijon, remaining garlic, lemon zest, and 1 Tbsp lemon juice (plus honey/maple if using). Rub over the salmon.
6. Pull pan out, scoot veggies to make space, and add salmon skin-side down. Roast 10–12 minutes more, until salmon flakes easily (or hits 125–130°F for medium).
7. Finish with a squeeze of extra lemon over everything. Taste and adjust salt/pepper. Serve right away.