Name: Pan-seared salmon with sweet potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz skin-on salmon fillet, patted dry; 1/2 medium sweet potato, peeled and cut into 3/4-inch cubes; 1 tsp avocado oil; 1 oz baby spinach; 2 tsp lemon juice; 1 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

415 calories

Protein: 33g; 32% of calories
Carbs: 14g; 14% of calories
Fat: 26g; 55% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the sweet potato cubes with half the avocado oil and about a third of the salt. Roast until tender and browned at the edges, about 20 to 25 minutes.
Season the salmon fillet, which should be about 1 inch thick, on both sides with another third of the salt and all of the black pepper.
Heat the remaining avocado oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down and cook without moving it for 4 minutes. Flip and cook for 2 to 4 minutes more. Let the salmon rest for 2 minutes off the heat. Done when flesh flakes easily and center is opaque, 145°F.
In a small bowl, toss the baby spinach with the lemon juice and the remaining pinch of salt until the leaves are lightly coated.
Arrange the seared salmon on a plate next to the roasted sweet potatoes and the lemon spinach salad.

Nutrition

Ingredients

Instructions

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