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New Meal #3: Oven-Roasted Salmon & Brussel Sprouts

For my third meal, I decided to make salmon and brussel sprouts. There is a restaurant in Orange, CA that makes the best brussel sprouts so I scanned the internet for a recipe that could get me as close to it (minus the bacon) and I believe I did a pretty great job. I chose salmon as the pairing just because it sounded right and it's my favorite fish. I usually don't cook fish so it was great practice and I cooked it differently than I ever had.

So here it is:

4 servings

1 lb Salmon fillet

12-16 oz. Brussel sprouts

6-8 tablespoons olive oil

4 tablespoons parsley or dill

2 tablespoons garlic, minced

1 tablespoon balsamic vinegar

Lemon wedges

Salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.

  2. Brussel Sprouts:

  3. Trim bottom of brussel sprouts and slice each in half, top to bottom.

  4. Heat oil in a pan over medium-high heat until it simmers; then put sprouts with the cut side down, one layer in the pan. Add in garlic, salt and pepper.

  5. Cook undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10-20 minutes.

  6. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.

  7. Salmon:

  8. Place oil and half the herb (parsley or dill) in a roasting pan and place it in the oven. Heat for about 5 minutes, until the herb begins to sizzle.

  9. Add the salmon to the pan, skin side up. Roast for 5-6 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 more minutes.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

  10. Roast 4-8 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.