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
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
- 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.
- 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.
- 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!