Ingredients
4 6-8 oz salmon fillets
3 sweet potatoes
2 Tablespoons olive oil
1 Tablespoon Fennel Seeds ground course
1 Tablespoon lemon zest
Salt and Pepper to taste
4 strips thick cut bacon
1 leek (white part only) thinly sliced
½ pound Brussels sprouts, quartered and blanched
1 Tablespoon thyme
Instructions
Roast sweet potatoes till half cooked for 20-30 minutes at 350 degrees. Cool, peel and cut in 1 inch cubes. Rub Salmon with oil, fennel, zest, salt and pepper. Bake at 425 degrees 10 – 15 minutes, until just cooked. Sauté bacon until crisp. Remove bacon and sauté leeks until tender. Add potatoes, Brussels sprouts, and thyme and heat through. Stir in Crumbled bacon plate hash and arrange salmon on top.