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The addition of these perfectly roasted sweet potatoes is the ideal accompaniment to this flavourful salmon for an extra tasty dish. Salmon is known to be high in Omega-3’s, which can help improve blood flow and circulation and reduce the symptoms of vein disease.



1/2 teaspoon black pepper

1/2 teaspoon light brown sugar 

1 teaspoon garlic powder 

1/2 teaspoon ground cumin 

1/4 teaspoon cayenne pepper 

1/2 teaspoon low sodium salt, divided 

1 pound sweet potatoes (about 3 potatoes), cut into 2-in. pieces 

3 tablespoons olive oil, divided 

8 ounces Brussels sprouts, halved vertically 

4 (6-oz.) skinless salmon fillets 

2 tablespoons chopped fresh flat-leaf parsley 

Lime wedges



Stir together paprika, pepper, sugar, garlic powder, cumin, cayenne, and 1/4 teaspoon of salt in a bowl and set aside.

Preheat oven to 425°F. Toss together sweet potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of salt. Spread in an even layer on 1 end of an aluminum foil-lined baking sheet. Bake in preheated oven for 5 minutes.

Mix together Brussels sprouts, 1 tablespoon of the oil, and 2 teaspoons of the spice mixture in a large bowl. Add Brussels sprouts to pan with potatoes, and bake 10 minutes. Rub salmon with remaining 1 tablespoon oil, and sprinkle with remaining spice mixture. Add salmon to pan. Cook until salmon is lightly browned and Brussels sprouts and potatoes are tender, approx 10 to 12 minutes. Sprinkle with parsley, and serve with lime wedges.