I came up with this dish the other week when I needed to use up some brussels sprouts. I usually buy a few extra bagged veggies that I can quickly roast to go along with something. Little did I know, that these brussels would be the star of this recipe. Another thing that I've been keeping on hand are individually packaged frozen salmon filets. It really tastes just as good as fresh. I put them in the fridge the night before, or even a few hours before. Crispy sprouts with salmon on top and drizzled with some Red Clay Hot Honey; this meal disappeared in a flash. I served it along side some Alexia Fries and a quick lemon thyme aioli. You definitely don't have to serve it with fries, but it just made the dinner a little more exciting.
- Salmon Filet ( I used two portioned filets)
- 1 bag of shredded brussels sprouts
- Olive oil
- Sea salt & freshly cracked black pepper
- Red pepper flakes
- Red Clay Hot Honey (or regular honey)
- Fresh thyme
For the Aioli:
- 1/4 cup of mayonnaise or plain greek yogurt
- 1 lemon freshly squeezed
- Sea salt
- Fresh thyme
Preheat the oven to 425 degrees. In a large cast iron skillet or large baking dish, combine the brussels with two tablespoons of olive oil, a few sprinkles of sea salt, pepper, and red pepper flakes. Place the salmon on top and drizzle with olive oil, sea salt, pepper, and hot honey. Roast for about 15 minutes or until the salmon and brussels are crispy.
If you decide to up your game and make the fries, for the aioli just mix everything together. That's it! The aioli also tastes wonderful alongside the salmon.