Pan-Seared Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A nutrient-packed paleo-friendly meal featuring tender pan-seared salmon paired with caramelized Brussels sprouts and creamy sweet potato mash. This Mediterranean-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.

Ingredients

• 4 pieces, 6 oz each salmon fillets
• 1 lb, halved Brussels sprouts
• 2 large, peeled and cubed sweet potatoes
• 4 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp, chopped fresh rosemary
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary on a baking sheet. Roast for 20 minutes, stirring halfway, until edges are golden and crispy.
2. Step 2: Meanwhile, place 2 large peeled and cubed sweet potatoes into a pot; cover with cold water and add 1/2 tsp sea salt. Bring to a boil over high heat, then reduce to medium and simmer for 15 minutes until tender. Drain and mash with 1 tbsp olive oil and 1 tbsp fresh lemon juice until smooth.
3. Step 3: Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin-side down and cook for 4-5 minutes until skin is crisp. Flip and cook for another 3-4 minutes until salmon is just opaque and flakes easily.
4. Step 4: Plate each salmon fillet with a scoop of sweet potato mash and roasted Brussels sprouts. Spoon any pan juices over the salmon for extra flavor.