Pan-Seared Salmon with Roasted Brussels Sprouts and Almonds
Cook time: 40 min
For the sprouts
2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 cup almonds, chopped
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
For the salmon
6 (4-6 ounce, 1-inch thick) salmon fillets
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil, divided
Preheat oven to 400ºF.
Place the sprouts in a baking dish and drizzle with the olive oil; stir to combine. Season with the salt and pepper and add in the bacon and walnuts; toss.
Roast for 40 minutes, stirring half way through. When done, sprouts will be tender, but will still have some bite.
While the sprouts are roasting, prepare the salmon. Season both sides of the fillets with the salt and pepper.
Heat a large sauté pan over medium-high heat and add 1 teaspoon of the olive oil. Place 3 fillets in the pan and cook for 4 minutes on each side, or until cooked through. Transfer salmon to a plate or platter and keep warm. Add the remaining oil to the pan and cook the rest of the fillets.
To serve, place 2/3 cup of the roasted sprouts on a plate with a salmon fillet alongside. Serve while warm.