Pan-Seared Salmon with Crispy Brussels Sprouts and Roasted Sweet Potato Wedges

Preheat your oven to 400°F (200°C). Toss the sweet potato wedges with a light coating of olive oil and a pinch of salt. Arrange them on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized at the edges.

While the potatoes roast, halve the Brussels sprouts and toss them with minced garlic and Old Bay seasoning. Add them to the baking sheet during the last 15 minutes of roasting, ensuring they get crispy and slightly charred.

Season the salmon fillet with a touch of Old Bay. Heat a heavy-bottomed skillet over medium-high heat. Sear the salmon skin-side down until the skin is golden and crackles when tapped, about 4-5 minutes. Flip and cook for another 2-3 minutes until the center is just opaque and flakes easily.

To serve, plate the salmon alongside the roasted wedges and sprouts. Garnish with a squeeze of fresh lemon juice if desired for brightness.