Pan-Seared Salmon with Maple-Roasted Sweet Potatoes and Crispy Sage
Ingredients
- 4 ozsalmon fillet (skin-on)
- 1 mediumsweet potato
- 2 tablespoonolive oil
- 1 tablespoonmaple syrup
- 4 leavesfresh sage
- 1 clovegarlic
- ½ wholelemon
- ·salt
- ·black pepper
Prep
- 01
Cut 1 medium sweet potato into 1/2-inch cubes.
- 02
Mince 1 clove garlic.
Method
- 01
Preheat oven to 400°F.
- 02
Toss the diced sweet potato with 1 tablespoon olive oil, the maple syrup, a pinch of salt, and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through, until tender and caramelized.
- 03
While the sweet potato roasts, pat the salmon fillet dry with paper towels and season both sides with salt and pepper.
- 04
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4 minutes until the skin is golden and crispy. Flip and cook another 2–3 minutes until cooked through (the flesh should flake easily).
- 05
In the last minute of cooking, add the sage leaves and minced garlic to the pan, tilting it so the oil pools around them. They'll toast and crisp, about 30 seconds.
- 06
Transfer salmon to a plate. Scatter the sage leaves and crispy garlic over the top, add the roasted sweet potatoes to the side, and squeeze fresh lemon juice over everything. Serve immediately.
Spice Tips
If you want warmth, add a pinch of cayenne pepper to the sweet potato mixture before roasting, or finish the salmon with a small shake of smoked paprika. A touch of fresh thyme alongside the sage brings earthiness.
If you prefer larger sweet potato pieces, cut them thinner so they roast in time. Salmon cooks quickly, so don't walk away—the difference between perfect and overcooked is two minutes.