Salmon, Smashed Sweet Potatoes and Roasted Brussels Sprouts

 

Ingredients:

Salmon fillets

2 TBSP Vegetable oil

Salt

Pepper

Lemon

2 cups Brussels Spouts

1/2 apple chopped

1/4 cup Pancetta diced

1 TBSP Brown Sugar

1 TBSP Olive oil 

Salt 

Pepper

2 cups Sweet Potatoes chopped

2 TBSP butter

1 TBSP honey

Salt

1/8 tsp Cayenne Pepper

Directions:

Salmon:

Coat salmon fillets with vegetable oil and season with salt and pepper.  Sear over high heat for a few minutes on both sides.

Brussels Spouts:

Preheat oven to 400 F.  Cut stems off brussels sprouts and cut them in half.  Remove and discard the loose leaves.  Coat with olive oil, mix in pancetta, apples and brown sugar, and season with salt and pepper.  Place in roasting pan and roast for 20 minutes or until the edges of the brussels spouts are nice and crispy. 

Mashed Sweet Potatoes:

Cube the sweet potatoes and boil in salted water until soft.  Drain the water and place back in the pot.  Add the butter, honey and cayenne pepper and puree with an immersion blender or a fork if you like it chunkier.  Salt to taste.