Pan Seared Salmon Recipe
8 ounce salmon, sauteed brussel sprouts, roasted sweet potato, lemon vinaigrette
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Ingredients
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Main Ingredients
Lemon Vinaigrette
Method
Preparation of Ingredients
- 1
Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into 1-inch pieces. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread them out on a baking sheet lined with parchment paper.
- 2
Prepare the Brussels Sprouts
While the sweet potatoes are roasting, wash and trim the Brussels sprouts. Cut them in half lengthwise and toss with 1 tablespoon of olive oil, and a pinch of salt and black pepper.
- 3
Prepare Lemon Vinaigrette
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, 3 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Set aside.
Cooking
- 4
Roast the Sweet Potatoes
Place the baking sheet with sweet potatoes in the preheated oven and roast for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through.
- 5
Sauté the Brussels Sprouts
In a large skillet over medium heat, add the Brussels sprouts and sauté for about 8-10 minutes, or until they are tender and lightly browned. Remove from heat and set aside.
- 6
Pan Sear the Salmon
In the same skillet, add a little more olive oil if needed and increase the heat to medium-high. Season the salmon fillet with salt and black pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 7
Plate the Dish
On a plate, arrange the sautéed Brussels sprouts and roasted sweet potatoes. Place the pan-seared salmon on top and drizzle with the lemon vinaigrette.
