Salmon, bacon, tomato, avocado stack with brussel sprouts.
Serves 2. Prep time 5 minutes, cook time 20 minutes.
1 lb salmon (2 fillets)
2 slices of peppered bacon- cut in half
1 tomato, sliced
1 avocado, cut into strips
1 bag of frozen steam in bag Brussel sprouts
Salt & Pepper to taste
1 tsp blackened seasoning
2 tsp olive oil- separated
1/2 tsp garlic powder
Preheat the oven to 425. Place foil over half of a sheet pan and place salmon skin side down on foil. Pat dry, coat with 1 tsp of Olive oil, salt/pepper and blackened seasoning. Place bacon on the non foiled side. Bake 6-8 minutes until salmon is cooked to desired doneness. Meanwhile cook brussel sprouts 1/2 of the directed cooking time- cut sprouts into 4ths, toss with remaining olive oil, salt/pepper, and garlic powder. Slice tomato, place on a paper towel to removed excess moisture- season with salt and pepper.
Once the salmon is cooked remove it from the sheet pan and keep warm. Place the brussel sprouts and tomatoes on sheet pan with the bacon and return it to the oven for another 10 minutes. Meanwhile, slice avocado.
To serve place 3 slices of tomato on each plate, top with bacon, salmon, and avocado with the Brussel sprouts on the side. Enjoy!!