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

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. This easy and delicious buttery garlic salmon with aromatic brussels sprouts is a sure family pleaser

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

Brussels Sprouts:
2-3 lbs Brussels sprouts, trimmed (you want to cover your baking sheet in one layer)
2 Tbsp. olive oil
1 sprig fresh thyme, chopped
½ tsp. kosher or sea salt
black pepper, freshly ground
½ lime, freshly juiced

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

Garnish:
chopped green onions

Preheat oven to 450°F (230°C/210°C fan, 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.

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.

Make 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 and serve.