Pan-Seared Salmon with Charred Sweet Potato & Lime Crema
Ingredients
- 4 fillets (6 ounces each)salmon fillets (skin-on)
- 1 poundsweet potato (medium-sized)
- 3 tablespoonolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 3 clovesgarlic
- 2 wholelime
- ¼ cupsour cream
- ¼ teaspoonred pepper flakes
- ¼ cupfresh cilantro
Prep
- 01
Cut sweet potato into 1/2-inch cubes.
- 02
Mince 1 clove garlic for the crema.
- 03
Chop 1/4 cup fresh cilantro for garnish.
- 04
Cut 2 limes in half; reserve one for zesting and squeezing at the table.
Method
- 01
Cut sweet potato into 1/2-inch cubes (don't peel). Heat 2 tablespoons olive oil in a large cast-iron or stainless-steel skillet over medium-high heat.
- 02
Add sweet potato cubes, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 12-15 minutes, stirring every 3-4 minutes, until edges are charred and centers are tender.
- 03
Push sweet potato to the edges of the pan. Add remaining 1 tablespoon olive oil to the center. Pat salmon dry with paper towels and place skin-side up in the pan. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 04
Cook salmon for 5-6 minutes until skin is crispy. Flip gently and cook skin-side down for 3-4 minutes until the thickest part flakes easily with a fork.
- 05
While salmon cooks, whisk sour cream with juice of 1 lime, minced garlic (1 clove), and red pepper flakes in a small bowl.
- 06
Divide salmon and sweet potato between plates. Drizzle lime crema over top. Cut remaining lime into wedges and squeeze over each plate. Garnish with chopped cilantro and serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne to the crema. A dash of smoked paprika on the sweet potato adds depth. Fresh cilantro can be swapped for dill or parsley if preferred.
Make-ahead: prep the sweet potato and cilantro up to 4 hours ahead and store in the fridge. The entire dish comes together in about 25 minutes. Salmon is best served immediately after cooking; leftovers can be refrigerated for up to 2 days and eaten cold or reheated gently.