Almond Crusted Honey Dijon Baked Salmon with Roasted Brussels Sprouts and Chili Sweet Potatoes

This post is sponsored by Blue Circle Foods, however, I am sharing my own thoughts. All opinions are my own.

Fall is without a doubt my favorite season. I love the cooler temperatures and fun holidays, but, most of all, I LOVE all of the fall foods. That’s why this almond crusted honey dijon salmon with roasted brussels sprouts and chili sweet potatoes was a no brainer! It’s packed with some of my favorite delicious  seasonal produce, and that honey Dijon almond crust on the salmon is so autumn-y and comforting.

This dish is made with Blue Circle Foods Frozen Salmon Fillets which are perfect year round since they’re stored in the freezer and can easily be defrosted whenever you’re ready to cook! I’m a huge fan of Blue Circle Foods because they’re all about promoting sustainable practices within the seafood industry. They are even certified sustainable by such organizations as Monterey Bay’s Seafood Watch, Marine Stewardship Council and Fair Trade Certified.  Additionally, all Blue Circle Foods products are free from antibiotics, GMOs, growth hormones, gluten, sugar, and synthetic pigments. Shop Blue Circle Foods here, and use the coupon code welcome2bcf at checkout to get 15% off on any Blue Circle product.

On top of being deliciously seasonal and made with sustainable seafood that you can feel good about, this dish is SO easy to make! You can literally cook it all on one pan, so there is minimal clean up. And the ingredients are so simple that you can whip it up in no time. You can even get the whole family involved because it’s just that easy! Whether they end up lending a helping hand or not, they’re sure to enjoy this one because these flavors are a definite crowd pleaser. So let’s get to it!

Here’s What You’ll Need:

-2 Blue Circle Foods Frozen Salmon Fillets, defrosted
-12 oz brussels sprouts, de-stemmed and halved
-1 sweet potato, cubed
-1/4 cup almonds, chopped
-2 tbsp avocado oil, separated
-2 tbsp honey, separated
-2 tbsp dijon mustard, separated
-1/2 tsp chili powder
-sea salt and black pepper to taste

Instructions:

1) Toss the brussels sprouts with 1 tbsp avocado oil, 1 tbsp dijon, and 1 tbsp honey, and spread out on one side of a large baking sheet.
2) Toss the sweet potato cubes with 1 tbsp avocado oil, chili powder, salt, and pepper, and spread out on the middle of the baking sheet next to the brussels sprouts.
3) Bake the brussels sprouts and sweet potato cubes in a preheated 425 degree oven for 15 minutes.
4) In the meantime, sprinkle a little salt and pepper over the salmon. Mix the chopped almonds, 2 tbsp dijon, and 2 tbsp of honey together, and spread the mixture over the tops of the two salmon fillets.
5) After the 15 minutes of cooking, add the salmon to the pan with the brussels sprouts and sweet potato and cook for an additional 10-12 minutes until the salmon is fully cooked through.
6) Serve and enjoy!

I personally love that honey dijon flavor with the added texture from the almonds. And those salmon fillets are just SO juicy and delicious! Plus, you can never go wrong with crispy brussels sprouts and sweet potatoes. Let me know what you thin in the comments below!

Vegan Summer Vegetable Mac and Cheese with Bolthouse Farms® Plant Protein Milk

This post is sponsored by Bolthouse Farms®, however, I am sharing my own thoughts. All opinions are my own.

I have been craving some mac and cheese like it’s nobody’s business! I know that’s a little strange since it has been nothing but hot and humid here for the past few weeks, but a girl wants what she wants and that’s some mac and cheese. So mac and cheese it was, and it was GOOD, so good in fact that I obviously had to share. Loaded with some of my favorite summer veggies, plant-based, and dairy-free, this recipe is sure to please the entire family. It’s packed with flavor and protein and is super easy and quick to whip up!

The star of this recipe is Bolthouse Farms Plant Protein Milk! Each serving contains 10 grams of pea protein and 50% more calcium than dairy milk per 8 oz. serving. It’s also non-GMO and doesn’t contain dairy, lactose, nuts, soy, carrageenan, or gluten. It comes in four variations – original, vanilla, chocolate, and unsweetened (which I used in this recipe) and can be found at your local grocer in the refrigerated area of the dairy department. Use their store locator here to find Bolthouse Farms Plant Protein milk near you!

So let’s get to it!

Here’s what you’ll need:
-7 oz pasta of your choosing (I used chickpea shells)
-1 zucchini, sliced in ¼” rounds and quartered
-Half a pint of cherry tomatoes
-1/2 cup Unsweetened Bolthouse Farms Plant Protein Milk
-1/4 cup nutritional yeast
-2 tsp Dijon mustard
-1 tsp lemon juice
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/8 tsp turmeric
-1/8 tsp chili powder (optional)
-2 cloves garlic, chopped
-2 tbsp avocado oil

Instructions:
1) Toss the zucchini and cherry tomatoes with the avocado oil and season with salt and pepper as desired before baking them in a preheated 425-degree oven for 15 to 20 minutes
2) In the meantime, cook your pasta according to the instructions on the box.
3) Once cooked, strain the pasta, and use the warm pan to combine the Unsweetened Bolthouse Farms Plant Protein Milk, nutritional yeast, Dijon, garlic, lemon juice, turmeric, salt, pepper, and chili powder.
4) Pour the sauce over the pasta, and mix in the roasted veggies.
5) Serve, and enjoy!

Let me know what you think of this summery plant-based mac and cheese in the comments below and be sure to check out Bolthouse Farms full line of Plant Protein Milk!