Pan Seared Salmon with Roasted Brussel Sprouts and Parsnip Puree

SERVINGS: 2
DIETARY: Gluten Free
DIFFICULTY: Pretty Easy
PREP/COOK TIME: 15 min/30 min

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Salmon:

• 2 salmon fillets (6 oz each), skin on
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Brussels sprouts:

• 1 pound Brussels sprouts, trimmed and halved
• 2 strips bacon, cooked until crispy and diced
• 1-2 tablespoons honey
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Parsnip puree:

• 2 parsnips, peeled and chopped
• 1/2 cup chicken stock
• 2 tablespoons butter
• 1/4 cup heavy cream
• Salt and pepper to taste

For garnish (optional):

• Chopped fresh parsley or chives
• Lemon wedges

1. Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the salmon skin-side down for 3-4 minutes, until golden brown and crispy. Flip the salmon and cook for an additional 2-3 minutes. Baste (spoon the oil unto the salmon) throughout the cooking process to get an even temperature throughout. 
2. Roast the Brussels sprouts: While the salmon bakes, toss the Brussels sprouts with olive oil, salt, pepper and honey. Spread them in a single layer on a baking sheet. Roast at 400°F for 15-20 minutes, or until tender and lightly browned. Once slightly cooled, drizzle with a small amount of honey and add the crispy bacon. Toss to combine all ingredients
3. Make the parsnip puree: While the Brussels sprouts roast, cook the chopped parsnips in a large pot on medium heat filled with the chicken stock until tender. Drain and transfer to a food processor. Add the butter, heavy cream, salt, and pepper. Blend until smooth and creamy.
4. To serve: Spoon the parsnip puree onto plates. Top with the seared salmon and roasted Brussels sprouts. Garnish with chopped parsley or chives and a lemon wedge, if desired.

Tips:

• For a richer flavor, add a tablespoon of Dijon mustard to the parsnip puree while blending.
• If you don't have an oven-proof skillet, transfer the salmon to a baking sheet after searing and finish cooking in the oven.
• Serve this dish with a side of your favorite steamed or roasted vegetables, such as broccoli or asparagus.