Ingredients:
- 1 cup Barnier Pitted French Cocktail Mix, drained (reserve 2 tbsp of brine)
- 2 tbsp Butter, cut into pieces
- 1 lb Brussels sprouts, leaves separated or sliced
- 1 - 1 1/2 lb Salmon filet, skin on
- Lemon
- Fresh parsley
- Salt & pepper
Directions:
- Preheat oven to 450° F
- Add butter to large roasting dish and heat in oven until sizzling
- Remove roasting dish and add olives and brussels sprout leaves
- Coat in butter and push to sides of pan
- Season salmon with salt and pepper and place skin side down in center of roasting dish
- Roast until salmon is just cooked through, about 8-12 minutes
- Serve with lemon wedges and fresh parsley
