Pan-Seared Salmon with Roasted Sweet Potato and Maple-Mustard Glaze
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 2 mediumsweet potato
- 3 tablespoonolive oil
- 2 tablespoonDijon mustard
- 1 tablespoonmaple syrup
- 2 clovesgarlic
- 4 sprigsfresh thyme
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 wholelemon
Prep
- 01
Peel and cut 2 medium sweet potatoes into 1-inch cubes.
- 02
Mince 2 cloves garlic.
Method
- 01
Preheat oven to 400°F. Cut sweet potatoes into 1-inch cubes, toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until just tender.
- 02
While potatoes roast, whisk together Dijon mustard and maple syrup in a small bowl. Set aside.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pat salmon dry with paper towels, season with salt and pepper on both sides.
- 04
Once oil shimmers, place salmon skin-side up in the pan. Sear for 4-5 minutes without moving, until skin is crispy and golden.
- 05
Flip salmon and brush the top with the mustard-maple glaze. Scatter garlic and thyme sprigs around the pan. Cook for 2-3 minutes more, until the salmon flakes gently with a fork.
- 06
Transfer salmon to serving plates alongside roasted sweet potatoes. Squeeze fresh lemon juice over everything and serve immediately.
Spice Tips
Amp up the savory depth with a pinch of smoked paprika mixed into the glaze. For a touch of heat, add 1/8 teaspoon cayenne pepper to the mustard mixture. A splash of balsamic vinegar in the glaze adds complexity if you have it on hand.
Salmon cooks fast, so have all ingredients prepped before you start. The sweet potatoes can be cut and held in cold water for up to 4 hours ahead. Leftovers keep for 2 days in the refrigerator and are good cold or gently reheated.