RECIPE: Seared Salom with Maple Mustard Glaze

Preheat oven to 450° F.
Toss root veggies with 2 tsp oil, salt, and pepper- spread on a parchment lined sheet tray into one layer.
Roast, stirring once halfway through, for approx.
30 minutes.
While the veggies are roasting, split the salmon filets in half lengthwise.
Pat dry with a paper towel, and season lightly with salt and pepper.
In a small bowl, whisk the maple, dijon and grainy mustard together- reserve to the side.
Heat a wide saute pan over high heat- add remaining 2 tsp. of oil blend- just enough to coat the bottom.
Sear the salmon cut side down-60-90 seconds each side.
Remove the pan from heat- brush the salmon with the maple mustard glaze and season lightly with salt and pepper.
To plate, place 1 split salmon filet (two 3 oz. pieces) on a half cup of good grains and a ¼ of the roasted veggies.
Drizzle with a little more maple glaze and crack some black pepper over the top.