Eat till it hurts, recipes

Parmesan Crusted Salmon with Roasted Brussels

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!

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