MY PAN-SEARED SALMON with PAN ROASTED BRUSSELS, CARROTS, SWEET POTATOES, ASPARAGUS and AVOCADO!

Again folks, my salmon dinner for this week turned out to be delicious and nutritious, BOOM!
 
Approx. Prep and Cook Time:  Under 25 Minutes
Category:  Entrée 
Approximate Cost:    $12.60 or $6.30 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients
2 salmon filet, pat dry and season with olive oil and my dry seasoning ($4.50)
2 c. Brussels Sprouts, bottoms, outer leaves removed & cut in halves ($2.00)
3 Carrots, peeled, bottoms remove, sliced lengthwise once. (.60)
4 to 5 tbsp. olive oil ($1.00)
1 ½ tbsp. Angie’s dry seasoning (.40)
1 large sweet potato, peeled and cut in bites sizes ($1.00)
½ lb. asparagus, bottoms removed & rinsed (Optional) ($1.25)
Avocado, sliced ($1.25)
1 lemon sliced (.60)
 
Directions
Pat dry and season the salmon with 2 tbsp. of olive oil and 1 tbsp. of my dry seasoning.
In a saucepan with water add the Brussels and cook briefly until dark green, remove, set aside.
In the same water add the carrots until just tender, remove set aside.
Add more water to the saucepan and now soften the sweet potato cubes until just about tender. Remove and set aside.
In a separate saucepan add the asparagus and cook until bright green, remove and shock with cold water. Set aside.
In a skillet over med high with 2 tbsp. of olive oil begin sautéing ALL the vegetables separately until golden brown. Remove from skillet and set aside.
In the same skillet over med high, sauté the salmon filets until golden brown and cooked through.
Plate the salmon, all the vegetable sides, and the avocado and lemon. Done.
 
NOTE: I didn't have space in my plate for the asparagus so I will use them tomorrow. SMILE!
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Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings