We are major lovers of salmon in our house. Well actually all fish, but salmon comes first. I know a lot of people are intimidated by cooking fish; I mean who wants nasty dry fish in their mouths. Not me. The method I use is LEGIT. And I’m here to save the day and to give you a fool-proof method every time. (and this works with all fish, just less time for fish like trout and tilapia)
Ready for this……oil and season your fish, stick on a baking sheet, then place in a COLD oven. Turn the oven to 400 degrees and cook for 25 minutes. Now, my oven cooks things like a boss, so I usually end up pulling my fish out at 22 minutes. If you have a bomb diggity (who says that?!!) oven like I do, check your fish at the 22 minute mark, otherwise leave it in for the full 25 minutes.
Now that I have given you the best method to cooking any kind of fish, lets proceed with the recipe.
I absolutely love the combo of the salmon with the brussel sprouts and bacon. I mean, look at it, it’s perfection. #vain. If you are into food prep, you can make the brussel sprouts and bacon on the days you make everything. It will store in the fridge for 4-5 days.
- Salmon fillets
- 1 lb of brussel sprouts, shaved
- 6 pieces of bacon, diced
- oil for salmon
- your favorite "everyday" seasoning**
- 2 tbl of balsamic vinegar
- Rub oil and seasoning all over your fish and place on a baking sheet in a cold oven at 400 degrees. Cook for 25 minutes.
- While salmon is baking, take a large skillet and get it nice and hot.
- Add bacon pieces and cook until done.
- While bacon is cooking, take your brussel sprouts and cut it length wise, then take those pieces and make thin slices until you have "shaved" brussel sprouts.
- Remove bacon once done and set aside.
- Take a little of the bacon grease out and then put all the brussel sprouts into the skillet.
- Cook for 5-7 minutes or until the brussel sprouts start to get tender.
- Add bacon back in and drizzle your balsamic vinegar over it then mix well.
- Take your salmon out of the oven and put the brussel sprouts and bacon all over the top of your salmon
** My "everyday" seasoning is a mixture of dried rosemary, sea salt, oregano, garlic powder, and chili flakes. I make a big batch and store it in a jar.
If you don’t feel like making your own seasoning I HIGHLY suggest Primal Palate’s “Steak Seasoning” for this dish. Also, let me let you in on a little secret…….this is great with a poached egg on top. So if you are feel breakfasty, or have leftovers, put an egg on it.