SERVES 5
Maple, Dijon mustard and lemon create a sweet, tangy glaze for roasted salmon, paired with caramelized Brussels sprouts and sweet potatoes, nutty farro and a bright lemon-herb vinaigrette.
Ingredients
For the Maple-Dijon Salmon
5 (6-ounce) skin-on salmon fillets
1 tablespoon extra-virgin olive oil
1½ teaspoons Dijon mustard
1 teaspoon pure maple syrup
1½ teaspoons fresh lemon juice
¾ teaspoon granulated sugar
⅓teaspoon kosher salt
½ teaspoon freshly ground black pepper
For the Roasted Brussels Sprouts & Sweet Potatoes
14 ounces Brussels sprouts, trimmed and halved lengthwise
1 pound sweet potato, peeled and cut into ¾inch cubes
2 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Kosher salt, to taste
freshly ground black pepper, to taste
For the Farro
⅔ cup whole farro
1½ cups water
2 teaspoons extra-virgin olive oil
pinch of kosher salt
For the Lemon-Herb Vinaigrette
2 ½ tablespoons fresh lemon juice
2½ tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
Kosher salt, to taste
freshly ground black pepper, to taste
finely chopped fresh parsley
Instructions
1. Cook the farro. Combine the farro, water, olive oil and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the farro is tender but still pleasantly chewy, about 25 to 30 minutes. Drain any excess liquid and fluff with a fork.
2. Roast the vegetables. Heat the oven to 400°F. Place the Brussels sprouts and sweet potatoes on separate sheet pans so each can cook at its own rate. Toss each with olive oil, garlic powder, smoked paprika, salt and pepper. Roast for about 18 to 20 minutes, turning once, until the sweet potatoes are tender and the Brussels sprouts are caramelized around the edges but retain a little texture.
3. Make the maple-Dijon glaze. In a small bowl, whisk together the olive oil, Dijon mustard, maple syrup, lemon juice, sugar, salt and black pepper until smooth.
4. Roast the salmon. Reduce the oven temperature to 375°F. Arrange the salmon fillets skin-side down on a lined baking sheet. Brush generously with the maple-Dijon glaze. Roast for 10 to 12 minutes, or until the salmon is just cooked through and flakes easily with a fork.
5. Make the lemon-herb vinaigrette. Whisk together the lemon juice, Dijon mustard, white wine vinegar, salt and pepper. Slowly drizzle in the olive oil while whisking until lightly emulsified. Fold in the parsley and dill.
6. Serve. Spoon the warm farro onto each plate and top with a maple-Dijon salmon fillet. Arrange the roasted Brussels sprouts and sweet potatoes alongside. Spoon the lemon-herb vinaigrette over or around the vegetables and farro, and finish with chopped parsley.
