Honey Mustard Glazed Salmon with Roasted Brussels Sprouts

Preheat oven to 400°F (200°C).

Trim the ends off the Brussels sprouts and cut them in half. Place them in a large bowl.

Mince 2 cloves of garlic and strip the leaves from 2 sprigs of thyme.

In the bowl with Brussels sprouts, add 2 tablespoons of olive oil, minced garlic, thyme leaves, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of balsamic vinegar. Toss to coat evenly.

Spread the Brussels sprouts on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes until caramelized and tender.

While the Brussels sprouts are roasting, prepare the honey mustard glaze. In a small bowl, whisk together 3 tablespoons of honey, 2 tablespoons of Dijon mustard, 1 tablespoon of whole grain mustard, the zest and juice of half a lemon, 1/4 teaspoon of red pepper flakes, and 1/2 teaspoon of salt.

Pat the salmon fillets dry with paper towels and season both sides with the remaining 1/4 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Place the salmon fillets in the skillet, skin-side down (if skin is on), and cook for 3-4 minutes until the skin is crispy.

Brush the tops of the salmon fillets generously with the honey mustard glaze, reserving some for serving.

Transfer the skillet to the oven and bake for 5-7 minutes, or until the salmon is cooked to your desired doneness (internal temperature of 125°F for medium-rare or 145°F for well-done).

Slice the remaining half lemon into wedges for serving.

Plate the salmon alongside the roasted Brussels sprouts, drizzle with the remaining glaze, and serve with lemon wedges.