Thyme-Glazed Salmon with Brussels Sprouts

Makes 4 servings

1            pound Brussels sprouts, halved lengthwise

2            teaspoons olive oil, divided

1¼         teaspoons kosher salt, divided

              Freshly ground black pepper

¼            teaspoon fresh lemon zest, divided

1            tablespoon honey

½           teaspoon fresh lemon juice

½           teaspoon fresh thyme leaves

1½        pounds salmon, cut into 4 individual fillets

Nutritional information per serving: Calories 367 (35% from fat) · carb. 23g · pro. 39g · fat 14g · sat. fat 2g · chol. 94mg · sod. 877mg calc. · 59mg · fiber 4g

1.   In a large mixing bowl, toss the halved Brussels sprouts with 1 teaspoon of the olive oil, ¾ teaspoon of the salt, and a pinch of pepper. Place the AirFryer Basket onto the Baking Pan. Arrange the halved sprouts in the basket.

2. Set to AirFry at 300°F and allow to cook for 20 minutes (at this point the sprouts will be soft). Increase the temperature to 350°F (still on AirFry) and cook until the edges of the sprouts are nice and crispy, about 10 additional minutes.
3. While the sprouts are cooking, stir together the final teaspoon of olive oil with the honey, lemon juice, lemon zest, thyme, and ½ teaspoon kosher salt. Brush evenly over the salmon fillets. Reserve.
4. When the sprouts are finished, transfer to a bowl or platter. Tent lightly with aluminum foil to keep warm.
5. Add the salmon to the basket and return to the AirFryer. Set to 375°F and cook for 10 minutes.
6. Serve the salmon with the crispy sprouts.