Pan-Seared Salmon with Roasted Brussels Sprouts and Sweet Potato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nutrient-packed paleo dinner featuring crispy-skinned salmon paired with caramelized Brussels sprouts and tender roasted sweet potatoes. This american-inspired paleo (gluten free) ready in about 45 minutes pairs salmon fillets, Brussels sprouts, sweet potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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: 10 min Cook: 35 min Serves 4 American cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts and 2 diced medium sweet potatoes with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder on a baking sheet. Spread evenly and roast for 25-30 minutes, stirring halfway, until vegetables are tender and caramelized.
  2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets (6 oz each) with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until skin is crispy.
  3. Step 3: Flip salmon and cook for an additional 3-4 minutes until just cooked through and opaque. Remove from heat and drizzle with 2 tbsp fresh lemon juice and sprinkle with 1 tbsp fresh thyme leaves.
  4. Step 4: Serve salmon alongside roasted Brussels sprouts and sweet potatoes immediately, garnished with extra thyme if desired.

Frequently asked questions

How long does Pan-Seared Salmon with Roasted Brussels Sprouts and Sweet Potato take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Roasted Brussels Sprouts and Sweet Potato?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Roasted Brussels Sprouts and Sweet Potato?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Roasted Brussels Sprouts and Sweet Potato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Roasted Brussels Sprouts and Sweet Potato paleo?

Yes — this recipe is tagged paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes