Pan-Seared Salmon with Roasted Sweet Potatoes

Flaky pan-seared salmon fillets paired with sweet and savory roasted sweet potatoes and tender garlicky spinach.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.72/serving

Dietary

• Dairy-Free
• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Paleo
• High-Protein
• Whole30
• Kosher
• Halal

Tags

• healthy
• quick
• roast
• sauté

Ingredients

• 2 sweet potatoes (medium, peeled and cut into 1-inch cubes)
• 3 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 4 salmon fillets (6-ounce, skin on or off)
• 4 cup fresh spinach
• 2 clove garlic (minced)

Instructions

1. Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer.
2. Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
3. While sweet potatoes roast, pat salmon fillets dry with paper towels. Season both sides with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
4. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place salmon fillets skin-side down (if applicable) and sear for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes, or until cooked to desired doneness. If preferred, transfer skillet to the oven with the sweet potatoes for the last 5-7 minutes of cooking.
5. In a separate medium skillet, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add fresh spinach in batches and cook until wilted, about 2-3 minutes. Season with remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
6. Serve salmon fillets immediately with roasted sweet potatoes and garlicky spinach.

Notes

For extra flavor, squeeze fresh lemon juice over the salmon and spinach just before serving.

Nutrition (per serving)

• Calories: 560
• Protein: 40.2 g
• Carbohydrates: 45.1 g
• Fat: 26.5 g
• Fiber: 7.5 g
• Sodium: 890 mg
• Saturated Fat: 5.1 g
• Sugar: 10.3 g
• Cholesterol: 105 mg