One Pan Roasted Rosemary Salmon with Sweet Potato, Bacon, Apple, & Brussels Sprouts
Ingredients
The main ingredients
-
12
oz
sustainably sourced salmon cut into 2 fillets
-
3
Tbsp
grass-fed butter or ghee
-
1
large
sweet potato or 2 small sweet potatoes, cut into ½" cubes
-
250
g
bacon, diced
-
2
cups
brussels sprouts
-
3
cloves
garlic, thinly sliced lengthwise
-
1
red
apple, cut into ½" cubes
-
2
sprigs
rosemary leaves, removed and minced
-
1
tsp
salt
-
½
tsp
black pepper
Additional ingredients
Instructions
- Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
- Prepare the salmon by drying it with paper towels and setting it aside.
- Brush some butter on the parchment paper to cover it.
- Spread the sweet potato pieces in a single layer and brush them with butter.
- Sprinkle the diced bacon on top of the sweet potatoes.
- Roast the sweet potatoes and bacon in the oven for 20 minutes.
- While the potatoes are roasting, prepare the brussels sprouts by trimming and slicing them as needed.
- In a mixing bowl, combine the brussels sprouts, shallots, garlic, apple, and about ¾ of the minced rosemary.
- Drizzle with half of the remaining butter and season with ¾ tsp salt and ¼ tsp pepper, then toss to coat.
- After 20 minutes, add the vegetable mixture to the baking sheet and mix everything together.
- Return the baking sheet to the oven and roast for another 15 minutes.
- After 15 minutes, mix the vegetables again and create space for the salmon fillets.
- Place the salmon fillets on the baking sheet, brush with the remaining butter, and season with the remaining salt, pepper, and rosemary.
- Bake for 6-8 minutes, adjusting the time based on the thickness of the fillets.
- Serve immediately and enjoy!
Nutrition Facts (estimated)
Servings
2 servings
Calories
400
Total fat
25g
Total carbohydrates
30g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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