Omega-3 fatty acids in salmon may alter certain gene expressions in your body to tell it to melt fat, not store it. Eat up and burn, baby, burn!

Ingredients

　　2 tablespoons low-sodium teriyaki sauce

　　1 tablespoon honey

　　1 tablespoon rice vinegar

　　4 teaspoons chopped garlic, divided

　　1 teaspoon grated ginger

　　1 teaspoon dark sesame oil

　　6 salmon fillets (about 1 1/2 pounds)

　　1 pound brussels sprouts, halved if large

　　1 tablespoon canola oil, divided

　　1/2 teaspoon salt, divided

　　1/2 teaspoon freshly ground black pepper, divided

　　Vegetable oil cooking spray

　　1/2 pound shiitake mushrooms, thickly sliced

　　Position rack in middle of oven; heat oven to 450°F. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

Nutrition Per Serving

　　34 g fat

　　6 g saturated

　　17 g carbohydrates

　　3 g fiber

　　27 g protein

　　#### Nutritional analysis provided by Self