One Pan Roasted Rosemary Salmon with Sweet Potato, Bacon, Apple, & Brussels Sprouts
Gluten-Free
Dairy-Free
Paleo
Whole30
Low Calorie
Paleo, Gluten Free, Dairy Free
Prep Time: 5 minutesmins
Cook Time: 43 minutesmins
Total Time: 48 minutesmins
Servings: 2servings
Ingredients
12ozsustainably sourced salmoncut into 2 fillets
3Tbsp32g grass-fed butter or ghee
1large sweet potatoor 2 small sweet potatoes, cut into 1/2" cubes
250gbacondiced
2cupsbrussels sprouts
2shallotssliced
3clovesgarlicthinly sliced lengthwise
1red applecut into 1/2" cubes
2sprigs rosemaryleaves removed and minced, divided
1tspsaltdivided
1/2tspblack pepperdivided
Instructions
Preheat oven to 425ºF/218ºC.
Line a baking sheet or roasting pan with parchment paper.
Remove the salmon from the refrigerator, dry with paper towels, and set aside.
Using a pastry brush, brush some butter on the parchment to cover.
Spread the sweet potato pieces out in a single, even layer and brush them with butter until they are coated. Sprinkle the bacon on top and around the potato pieces.
Place the baking sheet in the oven and roast for 20 minutes.
While the potatoes are roasting, prepare the brussels sprouts by cutting the ends off and removing any wilted or yellow leaves. Cut any large sprouts in half lengthwise.
In a large mixing bowl, combine the sprouts, shallots, garlic, apple, and about 3/4 of the rosemary. Drizzle with half of the remaining butter and sprinkle on 3/4 tsp salt and 1/4 tsp pepper. Toss to coat everything evenly.
After the sweet potatoes have cooked for 20 minutes, remove the baking sheet, pour the contents of the mixing bowl onto the pan and gently mix everything together and spread into an even layer with a silicon spatula.
Return the baking sheet to the oven and roast for 15 minutes.
Remove the baking sheet after 15 minutes, gently mix the vegetables and make space for the salmon fillets. Place the salmon fillets, skin side down (if applicable), on the baking sheet. Brush them with the remaining butter and sprinkle them with the remaining salt, pepper, and rosemary.
Bake for 6-8 minutes for fillets that are 1-inch thick in the center. I like these right at 8 minutes. Adjust the cooking time based on the thickness of your fillets. The flesh should be opaque and flake easily with a fork when cooked through. Take care not to overcook the salmon.