Seared Chili-Lime Salmon with Roasted Sweet Potato Medley

Ingredients

• 4 6 oz salmon fillets, wild-caught
• 2 tablespoons lime juice, fresh squeezed
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 3 medium sweet potatoes, diced
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced sweet potatoes and Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a shallow bowl, combine the remaining 1 tablespoon of olive oil, lime juice, chili powder, and garlic powder. Add the salmon fillets and turn to coat evenly.