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.


Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 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


  1. 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.
  2. While salmon is baking, take a large skillet and get it nice and hot.
  3. Add bacon pieces and cook until done.
  4. 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.
  5. Remove bacon once done and set aside.
  6. Take a little of the bacon grease out and then put all the brussel sprouts into the skillet.
  7. Cook for 5-7 minutes or until the brussel sprouts start to get tender.
  8. Add bacon back in and drizzle your balsamic vinegar over it then mix well.
  9. 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.

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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.


Whole30: yes

Paleo: yes



  1. Judith says:

    The correct name is Brussels Sprouts with an “s” on the end of the word “Brussel” in case you want to be more accurate.

    • Pretend it's a Donut says:

      Thanks Judith! I did not know that. I will, in future posts, correct it. Unfortunately, for me to change the name of this post I will have to change urls etc. etc.

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