Pan Seared Salmon with Roasted Brussel Sprouts and Parsnip Puree
Pan-seared salmon with crispy skin, served with sweet roasted Brussels sprouts and rich parsnip puree—easy and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thebutterbar.org.
Cooking tools:
- Food processor
- Oven
- Stove
- Skillet
- Baking sheet
- Pot
- Chef's knife
- Cutting board
- Colander
- Paper towel
- Spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 2 salmon fillets (6 oz each), skin on
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 pound Brussels sprouts, trimmed and halved
- 2 strips bacon, cooked until crispy and diced
- 1-2 tablespoons honey
- 2 tablespoons olive oil
- 2 parsnips, peeled and chopped
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1/4 cup heavy cream
- Salt
- pepper
- Chopped fresh parsley or chives
- Lemon wedges
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