After a week or two off, we’re back at it with Bowl Night on Thursdays. This one was super simple and used all flavors that are pretty standard for weeknight cooking. I was honestly shocked to realize I hadn’t made this combo before.
Top salmon with honey mustard (literally just honey and mustard – I like dijon) and roast along with halved brussels sprouts (seasoned with everyday seasoning and a drizzle of olive oil) at 350 for about 25 minutes. Put them on the same pan – no need to complicate things. While that’s cooking, sauté one sliced onion and cook up some quinoa. Finally, make a quick creamy honey mustard sauce with honey, mustard, and greek yogurt. Serve with blue cheese crumbles and avocado.
The key to this bowl is the repeated honey mustard flavor. It’s the same…but different. And because honey mustard is normally associated with less healthy meals, like chicken fingers, it’s nice to see it join the healthy party.
Peaches to Apples 