Pan-Seared Salmon with Roasted Sweet Potato and Cilantro-Lime Butter
Ingredients
- 4 piecessalmon fillets (6 ounces each, skin-on)
- 2 mediumsweet potato
- 3 tablespoonolive oil
- 3 tablespoonbutter
- 1lime
- ¼ cupcilantro
- 2 clovesgarlic
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ¼ teaspoonsmoked paprika
Prep
- 01
Peel and cut 2 medium sweet potatoes into 1-inch cubes.
- 02
Mince 2 garlic cloves.
- 03
Chop 1/4 cup cilantro.
- 04
Juice 1 lime.
Method
- 01
Preheat oven to 400°F. Toss sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized.
- 02
While potatoes roast, pat salmon fillets dry with paper towels and season both sides with remaining sea salt, black pepper, and smoked paprika.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, place salmon skin-side up and cook for 4–5 minutes until skin is crispy. Flip and cook 2–3 minutes longer until cooked through (a fork should flake the flesh easily).
- 04
Transfer salmon to a plate. In the same skillet, melt butter over low heat. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and stir in lime juice.
- 05
Plate sweet potatoes and salmon. Drizzle cilantro-lime butter over the salmon, garnish with cilantro, and serve immediately.
Spice Tips
For warmth, add 1/4 teaspoon cayenne to the paprika seasoning. A small pinch of red pepper flakes scattered over the finished plate adds gentle heat without overpowering the delicate salmon.
Salmon skin crisps best when the pan is hot and oil is shimmering; don't move the fillet around. For a lighter version, skip the cilantro-lime butter and serve with a squeeze of fresh lime instead.