Pan-Seared Salmon with Roasted Brussels and Sweet Potato

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Whole30-friendly, nutrient-packed dish featuring tender salmon fillets with caramelized Brussels sprouts and sweet potato cubes. This American-inspired seafood recipe (whole30, gluten free), ready in about 45 minutes, pairs salmon fillets, Brussels sprouts, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 12 oz halved Brussels sprouts and 8 oz diced sweet potato with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes, stirring halfway through until tender and caramelized.
  2. Step 2: While the vegetables roast, pat dry 4 salmon fillets (6 oz each). Season each with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp lemon zest.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the 4 seasoned salmon fillets skin-side down and cook for 4-5 minutes until the edges are crispy and golden.
  4. Step 4: Flip the salmon and add 3 minced garlic cloves to the pan, sautéing with the salmon for another 3-4 minutes until the fish is opaque and flakes easily.
  5. Step 5: Remove salmon and garlic from heat. Plate the roasted Brussels sprouts and sweet potatoes, top with salmon fillets, and garnish with 2 tbsp chopped fresh parsley for a fresh finish.

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