SALMON

1. Pat dry + optional fridge dry – Crispy skin requires dry skin, so pat it dry with a paper towel. If time permits, leave the salmon skin side up in the fridge for an hour or so. Fridge air is very low in humidity so will air dry the skin even more. If you bought your salmon vacuum-packed (which prolongs the shelf life), I really recommend this fridge drying step because the skin gets fully saturated with fish juices sitting in its bag;
2. Oil, salt and pepper – Drizzle the fish with a tiny bit of oil and spread with fingers, just to give the salt and pepper something to adhere to. Make sure you do this only just before cooking, because the salt will draw moisture out of the salmon skin and make it sweat = bad for crispy skin!
3. Skin side down first – Put enough oil in a non stick skillet so the base is fully covered. Do not skimp on the oil – you need enough oil to ensure the skin is evenly bronzed instead patchy with burnt bits. Heat the oil on medium-high, then put the salmon in skin side down and turn down to medium;
4. Press down on the fish – Using a spatula, egg flip or even tongs, press down on each salmon for 10 seconds so the whole skin is pushed as flat against the skillet as possible until it “sets” flat. Unlike other fish, skin and flesh curling is not such a problem with salmon, but pressing down helps ensures that we get evenly crisped skin from end to end;

SPROUTS

1. 1 pound brussels sprouts, trimmed
2. 1.5 Tablespoons olive oil
3. 1/4 teaspoon garlic powder
4. salt and pepper to taste
5. Juice of 1 medium lemon
6. Preheat oven to 400 degrees.
7. Cut the rough stems off the ends of the Brussels sprouts, and cut the remaining sprout in half, peeling away any leaves that look shriveled.
8. Place the halves on a sheet pan, lined with parchment to prevent sticking, and drizzle with olive oil.
9. Sprinkle on lemon juice, salt, pepper and garlic powder, and toss with hands to help coat all the pieces.
10. Cook in the oven for about 10 minutes, and then remove carefully toss and flip everything over to make sure it gets cooked evenly.
11. Cook an additional 15 minutes or so, until your Brussels sprouts reach desired golden brown crispiness.
12. Add more lemon juice if desired, salt or pepper (to taste), and serve warm. 
13. way through. Now it’s time to turn the the salmon;
14. Cook 1 1/2 minutes flesh side down – This is just to finish off the last of the uncooked side and will take very little time;
15. Turn again – for crispy skin assurance!! My little trick to ensure super crispy salmon skin hits the table every time is to turn the salmon one more time and cook the skin for another 60 seconds so it’s super hot and crisp when you plate it up. Fish skin loses crispiness when it cools down (unless you deep fry it) so by giving the skin one last blast before taking it off the stove, it will stay crispy for longer!
16. Skin side UP!!! Plate up skin side up to preserve that crispy skin you’ve worked so hard for! Also, don’t pour sauce on the skin, it will make it soggy almost instantly. If you want to serve a sauce with the salmon, pour it on the plate first (neatly!) and place fillet on top, else pour sauce around the plated fillet.