Crispy Salmon with Charred Sweet Potato & Sriracha-Lime Drizzle
Ingredients
- 4 6-ouncesalmon fillets (skin-on)
- 2 mediumsweet potato
- 3 tablespoonolive oil
- 3 tablespoonsriracha
- 1lime
- 3 clovegarlic
- ·kosher salt
- ·black pepper
- ½ teaspoonsmoked paprika
- ¼ cupcilantro (packed)
Prep
- 01
Cut 2 medium sweet potatoes into 1-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Juice 1 lime.
- 04
Chop 1/4 cup cilantro.
Method
- 01
Cut sweet potatoes into 1-inch cubes. Toss with 1 1/2 tablespoons olive oil, salt, and black pepper. Spread on a baking sheet and roast at 425°F for 20 minutes, stirring halfway.
- 02
While potatoes roast, pat salmon fillets dry and season both sides with salt, black pepper, and smoked paprika.
- 03
Heat remaining 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, place salmon skin-side up and cook for 4 minutes without moving. Flip and cook 2 to 3 minutes more until opaque throughout.
- 04
While salmon cooks, whisk sriracha, juice from 1 lime, and minced garlic into a smooth sauce.
- 05
Remove sweet potatoes from oven when tender and starting to char, about 25 minutes total. Divide salmon and potatoes among plates.
- 06
Drizzle sriracha-lime sauce over salmon and potatoes. Scatter cilantro on top and serve immediately.
Spice Tips
For more heat, increase sriracha to 4 tablespoons or add a pinch of cayenne pepper. For gentle warmth, reduce sriracha to 2 tablespoons and stir in a splash of honey for sweetness. A dash of fish sauce amplifies the savory depth if you have it on hand.