Fennel Salmon, Israeli Couscous, and Roasted Brussels Sprouts

My housemate Jessie and I made this delicious dinner last week. The salmon has great flavors, though I would recommend taking off the skin and cutting it into bite-sized chunks (unlike the picture below)...I've done this in the past and it ends up moister because it doesn't need to cook so long. The brussels sprouts are a recipe from another housemate, Josh, and they're totally amazing.

Fennel Salmon (Adapted from Bon Appetit's recipe here.)
Sautee 2 minced shallots in 1/2 stick of butter until they start to get soft. Add one large fennel bulb, quartered and cut into thin slices. Season with salt and pepper. Once the fennel starts to soften, add one fillet of salmon, skinned and cut into bite-sized chunks, as well as 1 1/2 tsp toasted fennel seeds. Cook until the salmon is cooked through and opaque in the center. Serve sprinkled with chopped fennel fronds.

Roasted Brussels Sprouts (Courtesy of Josh)
Halve brussels sprouts and place in baking dish. Cut bacon slices into 1/2 inch pieces. Toss brussels sprouts and bacon with olive oil, salt and pepper. Roast at 400 degrees until browned and tender. Adjust amounts for how much you would like!

Israeli Couscous
Sautee 2 shallots in 2 T butter until very soft. Add 1 c Israeli couscous and sautee for a minute or two until lightly browned. Add chicken stock to cover. Cover and simmer until liquid is absorbed and couscous is tender. If the liquid is absorbed before the couscous is tender, add water and continue simmering. Taste for salt and pepper (may depend on saltiness of chicken stock). Add chopped oregano or another fresh herb and serve.