Salmon with Roasted Brussel Sprouts

This is a really weird week for me.  I only teach 3 out of the 5 days because tomorrow there is an ACT for the 11th graders so I am just proctoring and on Friday we have Student Led Conferences where students present about themselves to their parents.  It is a nice change of pace, but it gives a weird momentum to what we are working on in class.  Because of this, on Thursday, we are doing a "fun" activity where students are going to work in teams to investigate a "murder."  The idea is you can figure out the time of death of a body based on its rate of cooling.  I'm pretty excited to 1. see the students act out the murder story and 2. see them work together to solve a real world situation with math! 

Also, we are TEN DAYS away from closing and moving into our condo.  I can't believe it is finally so close! We have boxes EVERYWHERE (which Benny and Nigel are big fans of) and we still have so much more to do.  I am so excited!  

I just adore brussel sprouts.  They are super fantastic.  I was never a fan growing up because my mom didn't like them either! Now, both of us love them!  Go figure!

This dish is super duper easy to make and it has become one of my go-to dinners for a weeknight when I don't have a ton of time or feel tired after school.  All you do is throw everything onto a pan, stick it in the oven, and I make enough for a couple nights so that I have another dinner or lunch for school!  

Salmon with Roasted Brussel Sprouts

Ingredients:

2 pieces of teriyaki glazed salmon (5 oz each)

1/2 lb. brussel sprouts, halved

2 tbsp honey

2 tbsp dijon mustard

2 tsp garlic powder

2 tsp lemon juice

salt and pepper to taste

Directions:

1. Preheat oven to 400 and line a pan with tinfoil.  Lightly grease the tin foil

2. Place salmon on the pan and brussel sprouts around the salmon.  Sprinkle with salt, pepper, and garlic powder.  Drizzle with honey, mustard, and lemon juice.

3. Cook for about 15-20 minutes or until the salmon is done.  About halfway through, toss the brussel sprouts around so that they flip and don't stick. 

Enjoy :)