½ lb small red potato (225 g), cut in half lengthwise
½ lb brussels sprouts (225 g), cut in half
4 tablespoons olive oil, divided
5 tablespoons Club House La Grille Maple Bacon Seasoning, divided
2 salmon fillets, 8 ounce (225 G)
Nutrition Info
Calories 654
Fat 43g
Carbs 33g
Fiber 4g
Sugar 5g
Protein 30g
How to Make It
1. Step
Preheat the oven to 400˚F (200°C) and grease a baking sheet with nonstick spray.
2. Step
In a large bowl, toss the potatoes and Brussels sprouts with 2½ tablespoons of olive oil and 3½ tablespoons of Club House La Grille Maple Bacon Seasoning until evenly coated.
3. Step
Transfer the potatoes and Brussels sprouts to the prepared baking sheet and roast for 25 minutes.
4. Step
Remove the baking sheet from the oven and push the potatoes and Brussels sprouts to the sides of the pan. Place the salmon fillets in the center of the pan, brush on both sides with the remaining 1½ tablespoons olive oil, and season with the remaining 1½ tablespoons Club House La Grille Maple Bacon Seasoning.
5. Step
Return the pan to the oven and roast for 10–12 minutes more, or until the salmon flakes easily with a fork and the vegetables are tender.
