Finally, the cooking bug has hit again. I've been surviving on pizza and sandwiches lately because I just haven't felt inspired to cook.
I found this recipe for pistachio crusted salmon over on Nom Nom Paleo (what took me so long to find this?!). I didn't change anything from the original recipe, so go check it out over on Michelle Tam's blog.
I paired this amazing salmon with roasted brussel sprouts and prosciutto. I love roasting vegetables, and it's the ony way to get me to eat some great things (like my sprouts). I decided to splurge at the grocery store over the weekend and bought some prosciutto because I wanted to make a pizza or something. I forgot to defrost some bacon for this recipe, so in comes the prosciutto as an amazing (and maybe even better) option.
If you don't like brussel sprouts, try this recipe.
roasted brussel sprouts and prosciutto
- 1 package fresh brussel sprouts (about a pound)
- olive oil
- 2-3 slices of prosciutto
- balsamic vinegar
Preheat oven to 400*F and line a backing sheet with nonstick foil or grease it with ghee/olive oil/nonstick spray.
Trim the woody ends off of the brussel sprouts and slice into quarters (you can half the smaller ones). Drizzle with olive oil and toss with salt and pepper. Bake the brussel sprouts on the top rack of the oven for 20 minutes.
While the brussel sprouts are roasting, tear the prosciutto slices into bite size pieces. Set aside.
After 20 minutes, toss the prosciutto with the brussel sprouts. Bake for another 5-7 minutes, until the sprouts are nice and caramelized. Drizzle with balsamic vinegar and serve.