Seared Salmon with Creamy Lemon-Dill Sauce and Roasted Brussels Sprouts

Ingredients:

• 1.5 lbs salmon fillets, skin on
• 1 tbsp olive oil
• Salt and black pepper to taste
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tbsp lemon zest

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with butter, salt and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly charred.
2. While the Brussels sprouts are roasting, heat olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Sear skin-side down for 3-4 minutes, then flip and cook for another 2-3 minutes, or until cooked through.
3. In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Pour in white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan.
4. Reduce heat to low and stir in heavy cream, dill, lemon juice, and lemon zest. Simmer for 2-3 minutes, or until sauce has slightly thickened.
5. Serve salmon fillets drizzled with creamy lemon-dill sauce over roasted Brussels sprouts.