• 1 pound

  Brussels sprouts, trimmed and halved

  see savings

  
• 1 tablespoon

  olive oil

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• 1/4 plus 1/8 teaspoon

  salt

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• 1/4 teaspoon

  pepper

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• 4 

  salmon fillets (about 4 ounces each)

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• 1-1/2 teaspoons

  Dijon mustard

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• 8 ounces

  orzo

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• 1/4 pound

  thick-cut bacon, diced

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• 1/2 

  large yellow onion, diced

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• 2 tablespoons

  fresh lemon juice

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• 1 tablespoon

  Dijon mustard

  see savings

  

Brussels Sprouts & Salmon

Heat oven to 400 degrees. Toss Brussels sprouts with olive oil, 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Place on a baking sheet and roast at 400 degrees for 20 to 25 minutes, flipping sprouts once.

Place salmon skin-side down on a different baking sheet lined with nonstick foil. Season with remaining 1/8 teaspoon each salt and pepper. Spread mustard on top. Add to 400 degree oven during last 15 minutes of roasting Brussels sprouts.

Bacon Orzo

Meanwhile, cook orzo in lightly salted boiling water for 8 minutes. Drain, reserving 1 cup of the cooking liquid.

In a large saute pan, cook bacon over medium heat for 8 minutes; remove with a slotted spoon. In same pan, add onion to bacon fat. Cook until softened, about 3 minutes. Stir in lemon juice, mustard and 1/2 cup of the reserved pasta water. Bring to a boil and simmer 1 to 2 minutes to thicken. Stir in orzo and bacon. Add more pasta water, if desired.