Pan Seared Salmon & Charred Brussels Sprouts with Fig Balsamic

It's about more than just flavor when you create these two dishes. Texture is what we are talking about. Done correctly, both dishes have a nice crunch to the outside while being perfectly tender on the inside. 

Serves 2 people

Ingredients for Pan Seared Salmon:

• 2 - 4 oz salmon filets, cleaned with the skin removed
• 1 tsp smoked paprika
• to taste salt and pepper
• 2 oz Sola Stella Extra Virgin Olive Oil

Ingredients for Charred Brussel Sprouts:

• 8 oz Brussels sprouts, halved
• 2 oz pancetta, diced small
• 2 oz Sola Stella Extra Virgin Olive Oil
• 1 oz Fig Balsamic Vinegar, plus more to drizzle at the end
• 3 oz goat cheese, crumbled
• to taste salt and pepper

Instructions:

1. Preheat oven to 425°.
2. Combine Brussels sprouts, pancetta, 2 oz Sola Stella Olive Oil, and Fig Balsamic Vinegar in a large bowl and toss to combine.
3. Season with salt and pepper.
4. Place coated Brussels sprouts on a lined baking sheet and roast in oven until they begin to char slightly, approximately 12 minutes.
5. Once they begin to char, sprinkle with the crumbled goat cheese and return to the oven for another
5 minutes or until the goat cheese melts slightly.
6. While the Brussels sprouts are in the oven, heat 2 oz Sola Stella Olive Oil over medium high heat in a sauté pan.
7. Season salmon filets with paprika, salt, and pepper.
8. Sear salmon for 3 to 4 minutes per side until golden brown and crispy but still moist on the inside.
9. Serve finished salmon over charred Brussels sprouts and drizzle with more Fig Balsamic Vinegar.