Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the apple cider, maple syrup, soy sauce, bourbon (if using), cayenne pepper, and a pinch of salt and pepper.

Place salmon filets in a shallow dish and pour remaining marinade over them, letting it marinate for 10 minutes.

Quarter the Honeycrisp apples and halve the Brussels sprouts. Toss with olive oil, salt, and pepper, and arrange on the baking sheet.

Roast the vegetables in the preheated oven for about 12 minutes until tender.

Transfer the reserved marinade to a small saucepan and simmer for about 8-10 minutes until it thickens.

After roasting vegetables, place marinated salmon filets on top and bake for an additional 10-15 minutes.

Meanwhile, melt butter in a skillet, add milk, then slowly whisk in polenta, stirring until creamy. Mix in Parmesan cheese and honey.

Plate the honey butter polenta, top with salmon and roasted vegetables, and drizzle with thickened marinade.