Monday: Pan Roasted Salmon with Bacon, Brussels & Butternut
We are cripsy salmon fans in my house. In fact, this dish is how I got my kids to eat salmon in the first place. It may read very plain when you first review the recipe but, trust me, it's fantastic. Don't skimp on the salt and pepper. And, roasting bacon with the veggies? C'mon now.
Serves: 4 Prep: 10 Cooking: 30
For the Salmon
2 – 2 ½ lbs skinless salmon, cut into 3” wide fillets if you need to fit in your pan
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 lemon, quarteredFor the Roasted Veggies
8 oz butternut squash, 1” cubed
8 oz Brussels sprouts, trimmed and halved
3 teaspoons olive oil
1 teaspoon Kosher salt
½ teaspoon pepper
6 oz (6 pieces) thick cut bacon, chopped into 1” pieces
Chop the veggies and bacon.
Place squash and Brussels sprouts in a small baking dish. Toss with oil olive salt and pepper.
Dot with the bacon being careful to nestle a few pieces in between the veggies.
Roast in the oven for 15 minutes.
Meanwhile, salt and pepper the salmon.
Heat 1 tablespoon olive oil in a large nonstick, oven proof pan over medium high heat.
Once oil is hot, place salmon in pan and cook – don’t touch it! – 4 minutes. Turn it over and place in the oven for 4 minutes.
Toss the veggies and roast 4 minutes more.
Remove salmon and veggies from the oven.
Serve salmon and roasted veggies together with a squeeze of lemon.