Creamy Dijon Salmon Bowls

Preheat oven to 375 degrees.

Cut woody ends off of the brussels sprouts, then cut in half lengthwise. Toss with 2 tbsp. olive oil and sprinkle with kosher salt and pepper. Spread on a baking sheet and place in oven, roast for about 20 minutes.

Line a separate baking sheet with parchment paper. Place salmon filets on top. Drizzle each with 1 tbsp. of olive oil and season, to taste, with kosher salt and pepper.

Place in oven and roast until the salmon is opaque throughout, 20 to 25 minutes (depending on the thickness of your salmon).

Meanwhile, In a bowl, whisk together all of the salad dressing ingredients. Set aside.

Tear bibb lettuce into large pieces and separate into two bowls. Top with sliced onion, hearts of palm, and avocado.

When the salmon and the brussels sprouts are ready, add them to each bowl alongside the lettuce and avocado combination.

Drizzle with desired amount of the mustard dressing.

Serve and enjoy!