Pan Seared Salmon with Roasted Brussel Sprouts and Parsnip Puree - The Butter Bar

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 and pepper to taste
• Chopped fresh parsley or chives
• Lemon wedges