Pan Seared Atlantic Salmon Recipe
Sweet Potatoes, Brussels Sprouts, Lemon Vinaigrette
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Ingredients
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Main Ingredients
Lemon Vinaigrette
Method
Preparation of Vegetables
- 1
Prepare Sweet Potatoes
Peel and dice the sweet potatoes into 1-inch cubes. Boil in salted water for about 10-15 minutes until fork-tender. Drain and set aside.
- 2
Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and cut them in half. Steam or boil for 5-7 minutes until bright green and slightly tender. Drain and set aside.
Cooking the Salmon
- 3
Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 4
Sear the Salmon
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon and cook for another 3-4 minutes until cooked through and flaky. Remove from the skillet.
Making the Lemon Vinaigrette
- 5
Mix the Vinaigrette
In a bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined and emulsified.
Serving
- 6
Plate the Dish
On each plate, serve a portion of sweet potatoes and Brussels sprouts alongside the pan-seared salmon. Drizzle with the lemon vinaigrette before serving.
