Slow-Cooked Salmon Skillet with Roasted Sweet Potato
A paleo salmon skillet with stir-fried fillets, broccoli, brussels sprouts and carrots, finished with coconut oil and garlic, served over roasted sweet potato.
Ingredients
Instructions
Season the salmon fillets and stir-fry them over medium-high heat until well browned, about 8 minutes.
Add the broccoli, brussels sprouts and carrots, cooking until softened, about 7 minutes.
Stir in the coconut oil and garlic for 4 minutes.
Roast the sweet potato separately until tender.
Let the salmon simmer gently for about 19 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the roasted sweet potato, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.