Roasted Salmon with Garlic Butter and Brussels Sprouts (British Colombian)

British Columbia is on the west coast of Canada, so it has a whole ocean full of seafood at its fingertips. One of the province's specialties is wild Pacific salmon, which is harvested from the Pacific Ocean in the summer when schools of salmon migrate to the West Coast. Theis recipe serves up BC salmon with garlic butter and Brussels sprouts for a one-pan delight.

Salmon:
1 lb BC wild salmon fillet
½ tsp. sea salt
black pepper, freshly ground

Brussels Sprouts:
2-3 lb Brussels sprouts
2 Tbsp. olive oil
1 sprig thyme, chopped
½ tsp. sea salt
black pepper, freshly ground
½ lime, freshly squeezed

Garlic Butter:
4 tsp. butter, softened
4 cloves garlic, minced
1 lime, freshly squeezed
½ tsp. sea salt
black pepper, freshly ground

Garnish:
green onions, chopped

Preheat oven to 450°F (230°C, Gas Mark 8). Line baking sheet with parchment paper and set aside.

In a medium bowl mix all the ingredients for Brussels sprouts (trim first), spread them evenly on your baking sheet and bake for 15 minutes.

While Brussels sprouts are cooking, prepare the salmon- wash the fillet, pat dry and cut in 3 pieces. Sprinkle with salt and pepper.

Take the Brussels sprouts out of the oven. Make a space on a baking sheet for your 3 salmon pieces. Place salmon there.

For the Garlic Butter:
Mix all the ingredients very well and spread the mixture over salmon (place some butter on Brussels sprouts too for more flavour).

Bake for additional 10-12 minutes. Garnish with green onions.