Name: Seared Salmon Fillet with Roasted Brussels Sprouts and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Atlantic Salmon Fillet; 1 cup Brussels Sprouts, halved; 120 grams Sweet Potato, peeled and cubed; 1.5 tsp Extra Virgin Olive Oil; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper; 1 wedge Lemon

Nutrition

Per serving

489 calories

Protein: 46g; 37% of calories
Carbs: 33g; 27% of calories
Fat: 20g; 36% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and prepare a baking sheet with parchment paper.
Boil or steam the cubed sweet potato until fork-tender, then drain well.
Toss the halved Brussels sprouts with half of the olive oil and a pinch of salt on the baking sheet.
Roast the sprouts for 15-20 minutes until the outer leaves are charred and crispy.
Mash the sweet potato until smooth, adding a touch of the cooking water if needed for a creamy consistency.
Season the salmon fillet with salt and pepper, then sear in a hot skillet with the remaining oil for 4 minutes per side.
Serve the salmon over the mash with the roasted sprouts and a fresh squeeze of lemon.

Nutrition

Ingredients

Instructions

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