Butter-Basted Salmon with Crispy Brussels Sprouts

• 220 g (220 g raw salmon fillet) — Raw salmon fillet
• 155 g (155 g Brussels sprouts, trimmed and halved) — Raw Brussels sprouts
• 20 g (1 tbsp plus 1 tsp (20 g) unsalted butter) — Unsalted butter
• 5 g (1 tsp plus a few drops (5 g) avocado oil) — Avocado oil
• 4 g (1 large clove (4 g) garlic, lightly crushed) — Raw garlic
• 5 g (1 tsp (5 g) fresh lemon juice) — Fresh lemon juice
• 0.4 g (a generous 1/8 tsp (0.4 g) ground black pepper, divided) — Ground black pepper
• 0.4 g (a scant 1/8 tsp (0.4 g) fine salt, divided) — Fine salt

Method

1. 1Heat the oven and prepare the sproutsHeat the oven to 425°F, then toss the halved Brussels sprouts with all avocado oil, half the fine salt, and half the black pepper.5 minLook for: The oven is hot and every sprout carries a thin, even sheen.Safety: Use a stable board when trimming the firm sprouts.
2. 2Roast the Brussels sproutsArrange the sprouts cut-side down on a lined sheet pan and roast for 18 to 22 minutes, turning any loose leaves after 12 minutes.22 minLook for: The cut faces are deeply browned, the centers are tender, and loose leaves are crisp rather than burned.Safety: Use oven mitts and keep the hot pan on a heatproof surface.
3. 3Dry and season the salmonWhile the sprouts roast, pat the salmon dry and season both faces with the remaining fine salt and black pepper.1 minLook for: The fish surface is dry, with fine salt and black pepper evenly dispersed.Safety: Keep raw fish and its plate separate from ready-to-eat food.
4. 4Sear the salmonMelt 8 g butter in a skillet over medium-high, add the salmon presentation-side down, and cook without moving for 4 minutes before turning.4 minLook for: The first face is golden and releases without tearing.Safety: Lay the fish away from your body to limit hot-fat splatter.
5. 5Baste and finishLower the heat to medium-low, add the remaining 12 g butter and crushed garlic, then tilt the pan and spoon the foaming garlic butter over the salmon for 3 to 5 minutes until its thickest point reaches 145°F.5 min · 145°FLook for: The salmon flakes at the edges, reads 145°F, and is coated with fragrant butter.Safety: Verify 145°F with a clean thermometer and keep fingers clear of the hot pan edge.
6. 6Brighten and serveDiscard the garlic clove, move the salmon to a clean plate, add all roasted Brussels sprouts, and spoon the measured lemon juice plus the remaining clean butter from the skillet over the fish.1 min 30 sec · 145°FLook for: The full portion has crisp sprouts, moist salmon, and a light lemon-butter gloss without pooled grease.Safety: Serve promptly or refrigerate within 2 hours.