Teriyaki Salmon Bowls with Crispy Brussels Sprouts 

Ingredients:

For the Salmon:

1 pound salmon fillets
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
For the Brussels Sprouts:

1 pound Brussels sprouts, trimmed and halved
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:

1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
Instructions:

Marinate the Salmon:
In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, garlic powder, and red pepper flakes. Place the salmon fillets in a shallow dish and pour the marinade over them. Let marinate for at least 15-30 minutes.
Prepare the Brussels Sprouts:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them out in a single layer.
Roast in the preheated oven for about 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.
Cook the Salmon:
While the Brussels sprouts are roasting, heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade (reserve the marinade) and place the fillets skin-side down in the skillet. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. You can also brush the reserved marinade over the salmon while cooking for extra flavor.
Make the Sauce:
In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder until smooth. Adjust seasoning to taste.
Assemble the Bowls:
In serving bowls, layer your choice of cooked rice or quinoa, top with crispy Brussels sprouts, and place the teriyaki salmon on top. Drizzle with the sauce and enjoy!