Salmon with Parmesan Cream Sauce over Broccoli & Brussels Sprouts

I’ve been with my beau long enough that I mostly remember the whole “no meat on Friday” rule of Lent. (Mostly, I still have slip-ups now and then.) What I didn’t remember was that meat is also a no-no on Ash Wednesday. Last week, I had planned a meal of chicken sausage and brussels sprout hash but found out I’d need to switch gears if we wanted to uphold the whole meat-free Ash Wednesday rule. I made a quick stop at the store to pick up some salmon and left the remainder of the meal the same, supplementing with some ingredients I had in the fridge.

I topped salmon filets with olive oil and lemon pepper and roasted in at 350 for about 25 minutes. I actually put broccoli florets on the pan with it and roasted it all together. Let’s keep the fuss minimal, shall we? While that cooked up, I sauteed half an onion in some olive oil and added a bag of shredded brussels sprouts when it started getting translucent. Once everything was just about cooked through, I added in half a bag of frozen peas and continued sautéing until everything was good to go, stirring often. Transfer the sprouts to a serving dish and use the same pan to make your sauce. Before you start, though, you’ll want to remove the fish and broocoli from the oven and place on top of the sprout bed you’ve made. This way, you’re all ready for the sauce once it’s done. In a bowl, mix 1/2 c. of half and half, 3 minced cloves of garlic, a large handful or two of grated parm, lemon juice/zest, 1/2 tbsp. flour, and a few good shakes of dried thyme. Pour the mix into the pan, bring to a boil, then reduce to a simmer for 1-2 minutes. Pour over everything, serve with more grated parm, and enjoy!

This was a super easy weeknight meal that seems to have a lot of ingredients yet very little prep work or dishes. How does that happen? I’m not sure, but it got a thumbs up in my house and a request to make it again, even when it’s not an Ash Wednesday requirement.