Have you ever had major resistance to a food and you end up liking it?
I didn’t grow up eating Brussel sprouts. Actually, I didn’t even try them until I was in my 30’s, and I thought they were going to be gross!
But, actually, I love them!
I had the same feelings to salmon, too.
The only salmon my mom cooked came out of a can. I can still eat canned salmon, but I prefer fresh any day! My kids love salmon, too; not so much on the Brussel sprouts, but we are still working on that.
Preheat oven to 425 degrees F. Line a baking sheet with foil.
Dice sweet potato (no need to peel). Toss in a bowl with half the olive oil, plus salt and pepper to taste. Spread on one side of the prepared baking sheet.
Roast 8 minutes.
Meanwhile, in the empty bowl, combine brussels sprouts with remaining olive oil. Sprinkle generously with salt.
In a small bowl, whisk together 3 tsp lemon juice, honey, mustard and pinch of salt. Spread evenly over the top of the salmon.
Remove the sweet potato pan from oven and add salmon and brussels sprouts to the other side of the pan. Season salmon with salt and pepper.
Return to the oven and bake 10 to 14 minutes, until salmon is opaque and flakes easily with a fork, and sweet potato are tender.
Toss sweet potato and brussels sprouts together in a bowl; drizzle with balsamic and serve.