Crispy Baked Salmon with Roasted Brussels Sprouts and Sweet Potato Mash

Name: Crispy Baked Salmon with Roasted Brussels Sprouts and Sweet Potato Mash
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 whole salmon fillets (skin-on, about 6 oz each); 1 lb Brussels sprouts (trimmed and halved); 2 medium whole sweet potatoes (peeled and chopped); 3 tbsp olive oil (divided); 3 whole garlic cloves (minced); 1 tbsp fresh rosemary (chopped); 1 tbsp fresh thyme (chopped); 1 tsp sea salt; 0.5 tsp black pepper (freshly ground); 0.25 cup coconut milk (unsweetened, for sweet potato mash)

A paleo-friendly dinner featuring oven-baked crispy salmon fillets served alongside roasted Brussels sprouts and creamy sweet potato mash, seasoned with fresh herbs and garlic for a flavorful, nutritious meal.

Servings

Total time

50 min

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Steps

1
Preheat the oven to 400°F (200°C).
2
Place the halved Brussels sprouts on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with half the minced garlic, salt, and pepper. Toss to coat evenly.
3
Roast the Brussels sprouts in the oven for 25-30 minutes, turning halfway through, until crisp and golden on the edges.
4
Meanwhile, peel and chop the sweet potatoes into even chunks. Place them in a pot of boiling water and cook for 15-20 minutes until tender.
5
Drain the sweet potatoes and return to the pot. Add coconut milk, 1 tbsp olive oil, salt, and pepper; mash until smooth and creamy. Keep warm.
6
On another baking sheet lined with parchment, place the salmon fillets skin-side down. Brush each fillet with remaining olive oil, sprinkle with rosemary, thyme, remaining garlic, salt, and pepper.
7
Bake the salmon for 12-15 minutes until cooked through and the skin is crispy.
8
Serve each salmon fillet with a portion of roasted Brussels sprouts and a scoop of sweet potato mash.

Tips from the Chef

For extra crispy salmon skin, pat the skin dry with paper towels before seasoning and baking.
Make sure Brussels sprouts are cut evenly to ensure uniform roasting.
Use fresh herbs for the best flavor; dried herbs can be substituted but reduce quantity by half.
Sweet potato mash can be prepared in advance and gently reheated before serving.
Leftover salmon can be flaked and added to salads or eaten cold as a snack.