Salmon is one of my favorite fish to cook with. It’s so versatile and truly an easy fish to create the perfect dinner with. I have been trying so many different toppings on salmon and have two favorites (I’ll share the other in another post) and this buttery Parmesan topping is a winner! Pair it with some chopped Brussels in a mushroom olive oil with pancetta and you literally cannot go wrong, folks.

Let’s get started!

Prep Time: 10 min

Cook Time: 20 min

Servings: 4

Ingredients

1 lb wild salmon

3 T Mushroom Olive Oil ( or regular EVOO)

1 lb chopped Brussels

1/2 C chopped mushrooms (optional)

1/2 C diced pancetta

1/2 C shredded Parmesan cheese

3 T butter

Salt & pepper

Directions

1. place the diced pancetta and mushrooms on a pan. Wash your Brussels and cut the bottom off. Chop the Brussels in half and place on a pan. Drizzle the oil across the Brussels and sprinkle pepper over the Brussels. Place in oven at 350 for 25 min.
2. Lay your salmon on a pan and evenly place the butter across the salmon. Sprinkle the Parmesan cheese and salt and pepper. Place in oven when Brussels have 12-15 minutes left to cook.
3. Take the salmon out and turn oven to low broil. Let the Brussels broil for no more than 2 minutes or less.

EAT TILL IT HURTS FRIENDS!