Crispy Skin Salmon

Prepare Your Ingredients
Preheat oven to 375° F and lightly grease a small baking dish (for brussels sprouts).
Wash and dry your fresh produce.
Trim the stem end of the Brussels sprouts, and slice in half lengthwise.
Mince 2 cloves garlic.
Place the arugula in a small bowl and top with the zest of ½ lemon.
Pat salmon as dry as possible, and set aside.

Cook the Bacon and Brussels Sprouts
Heat a large pan, over medium heat, and cook the bacon until crispy; 4-6 minutes.
Transfer to a paper-towel lined plate to drain fat and then cut into bite sized pieces.
Remove all but 1/2 Tbsp of fat from the pan and return to heat.
Add the brussels sprouts and season with salt and pepper to taste.
Cook, tossing occasionally until starting to crisp and char, 5-6 minutes (add oil if pan dries).
Reduce heat to low, add the minced garlic, and cook for 1 minute.
Add the cream and simmer for 2 minutes, stirring frequently.
Add the bacon back into the pan, mix and remove from heat.

Bake the Brussels Sprouts
Transfer the brussels sprouts mixture to the prepared baking dish.
Top with parmesan, followed by the mozzarella.
Bake on top rack, for 10-12 minutes.

Cook the Salmon
Pat skin-side of salmon dry with a paper towel and season with salt to taste.
In a medium pan, heat 2 Tbsp. oil (enough to coat the pan & fry the salmon skin) over medium heat.
When the oil is hot, add the salmon skin-side down.
Use a spatula to press down on each fillet a few times so the skin cooks evenly.
Allow to cook 4-5 mins without flipping (if needed, lower/adjust heat to a gentle sizzle).
Season the top of the salmon with salt, then flip it over to cook for 30-60 seconds on the other side.

Plating
Divide the brussels sprouts mixture plating it in the middle of each dish.
Place the salmon skin-side up, over mixture.
Toss the arugula / lemon zest mixture with a little olive oil and place it on top of the salmon.
Top with a drizzle of the balsamic glaze, and squeeze in some lemon juice for added flavor.
Enjoy!