SHEET PAN PECAN-CRUSTED SALMON WITH BRUSSELS SPROUTS (SATURDAY)
⅓ cup finely chopped pecans 4 (4- to 6-ounce) salmon
fillets, skins removed
1/2 teaspoon coarse salt,
divided
1/4 teaspoon pepper, divided 3 tablespoons olive oil, divided 1 pound fresh Brussels
sprouts, halved
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning 1/2 cup pecan halves
1 cup balsamic vinegar 3 tablespoons honey
Heat oven to 400 degrees. Cover a large rimmed baking pan with nonstick foil. Place chopped pecans in a pie plate. Season fillets with half the salt and pepper and brush top with about 2 teaspoons oil. Press fillets, top side down, into the chopped pecans to coat. Arrange in center of baking sheet. In a medium bowl, combine Brussels sprouts, remaining oil, garlic powder, Italian seasoning, pecan halves and remaining salt and pepper. Toss to combine. Transfer to baking sheet, not touching salmon. Bake 15 to 18 minutes or until Brussels sprouts are fork-tender and salmon is cooked through. Meanwhile, in a medium saucepan, bring vinegar to a boil. Continue to boil, stirring continuously, about 10 minutes or until liquid has been reduced by half. Remove from heat, stir in honey and allow to cool until ready to serve. Drizzle over salmon and sprouts just before serving. Makes 4 servings. Per serving: 542 calories (percent calories from fat, 50), 30 grams protein, 40 grams carbohydrate, 7 grams fiber, 31 grams fat (3.7 grams saturated fat), 53 milligrams cholesterol, 372 milligrams sodium.