Add salmon, Dijon mustard, Rosemary Garlic Dressing, and Natural Grapeseed Oil to a zip top bag and seal. Squeeze bag to combine ingredients. Marinate for 30 minutes.
Preheat oven to 400°F. Line a sheet pan with foil and grease.
Add Brussels sprouts to freezer bag and coat in sauce.
Transfer salmon and Brussels sprouts to the prepared sheet pan. Top each salmon fillet with a slice of lemon.
Bake for 20 minutes or until Brussels sprouts are tender and salmon is cooked through: 145°F.
