Pan-Seared Salmon with Roasted Brussels Sprouts and Sweet Potato

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 drafted and published.

A nutrient-packed paleo dinner featuring crispy-skinned salmon paired with caramelized Brussels sprouts and tender roasted sweet potatoes. This American-inspired paleo recipe (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

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Ingredients

4 pieces, 6 oz each salmon fillets
1 lb, halved Brussels sprouts
2 medium, peeled and diced into 1-inch cubes sweet potatoes
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp lemon juice
1 tbsp fresh thyme leaves

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Instructions

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.
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.
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.
Step 4: Serve salmon alongside roasted Brussels sprouts and sweet potatoes immediately, garnished with extra thyme if desired.