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Pan-Seared Salmon With Baked Sweet Potato and Roasted Brussels Sprouts

Photo Credit: foodstck/Shutterstock

Whether you’re working from home or back in the office, it’s always nice to have a few easy 30-minute meals in your arsenal for when you’re craving a warm meal but are short on time or just completely exhausted after a long day.

Typically on those days, I go for a one-pot meal, but every once in a while, I want a plate of food with lots of different tastes and textures. Salmon is not only super healthy, but is also a source of protein that’s easy to work with and can be made extra special with a simple marinade — in this case honey garlic. My go-to pairing of choice? A baked sweet potato with homemade cinnamon butter and easy roasted Brussels sprouts.

With a bit of multitasking, this dinner can be whipped up in just under 30 minutes, making it a delightfully simple meal full of flavor that’s oh-so-filling and really hits the spot.


For salmon:

  • 2 salmon filets
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons ginger, minced (or 1 teaspoon ground ginger)
  • ½ teaspoon red pepper flakes
  • ⅓ cup soy sauce
  • ⅓ cup honey
  • 1 lime (for juice and zest)

For sweet potatoes:

  • 2 sweet potatoes, washed
  • 4 tablespoons softened butter (I prefer salted)
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon

For Brussels sprouts:

  • 1 pound Brussels sprouts, washed with ends trimmed off and sliced in half lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder or 2 cloves garlic chopped
  • 1 handful grated Parmesan cheese (can be substituted for any desired cheese)
  • Salt, pepper, red pepper flakes as desired

First you’re going to want to prep your salmon in the marinade. This step can be done the night before, in the morning before work, or for those (like me) who decide at the last minute what they’re having for dinner, the moment you start to prepare your kitchen.

You’ll want to place the salmon in a sealable bag or medium bowl to start. In a small bowl or measuring cup, mix marinade ingredients (everything on the list, except the olive oil and lime) and pour half of the marinade on the salmon. Allow the salmon to marinate in the refrigerator for at least 30 minutes.

Once the salmon is set to marinade, you’ll want to get your Brussels in the oven to roast. Preheat the oven to 375 degrees. Layer the Brussels on a sheet pan lined with foil (you know, for easy clean up!) and toss in olive oil, garlic, salt, pepper, and red pepper flakes. Place in the oven and cook for 20-25 minutes until caramelized.

While the Brussels are roasting, cut several slits into your sweet potatoes (very important step, we don’t need exploding potatoes!) and place in the microwave on high for 14 minutes, turning at the 7 minute mark. If your microwave has a baked potato setting, use it.

With the potatoes baking and the Brussels roasting, let’s make the cinnamon butter. In a small bowl combine softened butter, brown sugar, and cinnamon. Set aside.

Now back to the salmon, in a medium pan, heat the olive oil. Add salmon to the pan, discarding the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.

Remove the salmon from the pan. Pour in remaining marinade and lime juice, then reduce until thick and almost gooey. Once desired consistency is reached, remove from heat and add the salmon back to the pan and coat for 1 minute.

When the potatoes are done, allow to cool for a moment as they will be very hot. Slice a slit into the potato and fill with cinnamon butter. Remove Brussels from the oven and top with grated cheese. When plating, top the salmon with extra glaze and lime zest for an extra bit of brightness.


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