1poundfresh or frozen brussel sprouts, thawed and sliced in half
4ouncesthinly-sliced prosciutto, chopped
Preheat the oven to 425 degrees. Line a thin pan or lipped cookie sheet with tin foil. Place the salmon skin side down on the foil and drizzle with about a tablespoon of olive oil. Sprinkle the fish with a generous amount of kosher salt and fresh ground pepper. Bake for 10-20 minutes until the fish is flaky and opaque. Oven temperatures vary as do palates so a good cooking rule to keep it from drying out is start checking it after about 10 minutes. A smaller piece of salmon won't take as long in the oven as a thicker piece. Also, a drizzle of lemon juice or white wine over the salmon will help it retain its moisture.
After removing the salmon from the oven let it sit for about five minutes before cutting it into smaller pieces. The skin should stick to the foil as you move it to a plate. Otherwise scrape the skin away from the fish with a knife. The salmon should be firm and flaky.
While the salmon is baking, saute the prosciutto until it is crispy, about 5 minutes. Add the butter and sprouts and cook until the sprouts caramelize, another 5 minutes. Add a tablespoon of lemon juice to the pan to deglaze and stir until well mixed.