Name: Salmon Patties with Baked Purple Sweet Potatoes & Brussels Sprouts
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 serving
Ingredients: 2 medium purple sweet potatoes; 6 whole frozen salmon patties; 2 cup Brussels sprouts; 2 cup carrots; 3 tbsp olive oil; 1 tsp sea salt; 0.5 tsp black pepper; 1 tsp garlic powder; 1 tbsp lemon juice; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 50 min

Preheat your oven to 400°F (200°C).
Scrub the purple sweet potatoes and pierce them several times with a fork, then place them on a parchment-lined baking sheet.
Bake the potatoes for 45 to 50 minutes until they are soft and tender when pierced with a knife.
While the potatoes are baking, trim the ends of the Brussels sprouts and halve them, then slice the carrots into thin rounds.
Place the carrots and Brussels sprouts in a steamer basket over boiling water and steam for 8 to 10 minutes until vibrant and tender-crisp.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
Add the frozen salmon patties to the skillet and cook for 4 to 5 minutes per side until they are golden brown and heated through.
In a bowl, toss the steamed vegetables with the remaining 1 tablespoon of olive oil, lemon juice, sea salt, black pepper, and garlic powder.
Slice the baked sweet potatoes open and serve them hot alongside the pan-seared salmon patties and seasoned vegetables, garnished with fresh parsley.

Nutrition

Ingredients

Instructions

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