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Savory Salmon and Sweet Potato Sauté

This hearty and healthy dish showcases beautifully seared salmon nestled atop a delightful medley of sweet potatoes, kale, and red onions. Spice up your lunch or dinner with this easy-to-follow, one-skillet recipe that's packed with flavor and nutritious ingredients.
2
45 min
TOTAL TIME
571
CALORIES
$4.88
PER SERVING
Savory Salmon and Sweet Potato Sauté
Ingredients
11 INGREDIENTS
2 SERVINGS
Salmon Fillets
2 medium salmon fillets
Olive Oil
2 tbsp olive oil
divided
Red Chili Flakes
1 pinch red chili flakes
Italian Seasoning
1 tsp italian seasoning
Red Onion
1 cup red onion
chopped
Kale
3 cups kale
coarsely chopped
Salt And Pepper
salt and pepper
to taste
Garlic Powder
1/2 tsp garlic powder
Minced Garlic
1 tsp minced garlic
Sweet Potatoes
2 cups sweet potatoes
1/4-inch cubes
Paprika
1/2 tsp paprika
Directions
12 STEPS
15 min
PREP TIME
30 min
COOK TIME
45 min
TOTAL TIME
1
Remove the salmon fillets from the refrigerator and let them rest at room temperature for 15 minutes before cooking.
2
Use a paper towel to pat dry the top and bottom of each fillet to prevent sticking to the pan.
3
In a small bowl, combine paprika, garlic powder, Italian seasoning, salt, and freshly ground black pepper, mixing well to create the seasoning.
4
Press the seasoning mixture onto both sides of the salmon fillets, then set aside.
5
In a cast iron skillet, heat 1 tablespoon of olive oil over medium heat for a couple of minutes.
6
Add the salmon fillets to the skillet, skin-side down, and cook for 6-8 minutes (time may vary based on fillet thickness) without moving them.
7
Flip the fillets carefully and cook for an additional 2 minutes. Remove the salmon from the pan and transfer to a paper towel-lined plate, then set aside.
8
In the same skillet over medium-high heat, add the remaining 1 tablespoon of olive oil, then add the red onions and cook until they soften and turn golden.
9
Add the minced garlic and cook for about 30 seconds until fragrant.
10
Add the sweet potatoes and 1/4 cup of water to the skillet, stirring occasionally. Cover with a lid and cook for about 10-12 minutes, or until the sweet potatoes are tender.
11
Add the kale, a pinch of salt, freshly ground pepper, and red chili flakes to the skillet, mixing well. Cook uncovered until the kale wilts down.
12
Return the salmon fillets to the pan, nestling them among the vegetables. Cook for an additional minute or until heated through. Serve and enjoy!
Health Info
Macros
35g
CARBS
25g
FAT
49g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
FISH
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