Crispy Salmon with Charred Sweet Potato & Lime Crema
Ingredients
- 4 5-ouncesalmon fillets (skin-on)
- 2 mediumsweet potato
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 1lime
- ½ cupGreek yogurt
- 1 clovegarlic
- 2 cupsarugula (optional, for serving)
- ¼ cupcilantro (optional)
Prep
- 01
Mince 1 garlic clove.
- 02
Roughly chop about 1/4 cup cilantro (if using) and wash 2 cups arugula (if using).
Method
- 01
Cut sweet potatoes into 1/2-inch-thick half-moons. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread on a sheet pan and roast at 425°F for 20 minutes, stirring halfway through.
- 02
While potatoes roast, pat salmon fillets dry with paper towels. Season skin-side and flesh-side with salt and pepper.
- 03
Zest the lime into a small bowl. Juice it and add 2 tablespoons juice to the bowl with Greek yogurt, minced garlic, and a pinch of salt. Stir until smooth.
- 04
Push sweet potatoes to the edges of the sheet pan. Place salmon skin-side up in the center. Drizzle with 2 tablespoons olive oil. Return to oven and roast 12–15 minutes, until salmon is opaque and flakes easily with a fork.
- 05
Divide salmon and sweet potatoes between plates. Drizzle with lime crema. Top with arugula and cilantro if using. Serve immediately.
Spice Tips
For a subtle heat, add a pinch of cayenne to the lime crema or a small fresh red chili to the sweet potatoes while roasting. Smoked paprika brings depth if you'd like more savory complexity.