This Salmon and Sweet Potato Skillet with Kale comes together entirely on the stovetop, no oven needed, which makes it one of my go-to dinners on nights I don’t want to heat up the whole kitchen. Crispy pan seared salmon sits on top of sweet potato sautéed with red onion and garlic, then wilted kale and a pinch of chili flakes for heat. It’s ready in 35 minutes, and everything happens in one skillet.
One Skillet, No Excuses
I make a lot of salmon in this kitchen, baked in foil, oven roasted, pan seared salmon.
But on weeknights when I’m already juggling Thomas’s homework and getting dinner on the table before everyone’s patience runs out, I reach for the skillet version almost every time.
No preheating the oven, no waiting twenty minutes for it to roast. The salmon gets a hard sear in under ten minutes, and the sweet potato and kale finish in the same pan right after.
Pierre likes his with an extra pinch of chili flakes on top, so I usually season the skillet mild and let everyone spice their own plate at the table. It’s become one of those meals I can make without thinking about it, which on a Tuesday night is exactly what I want from dinner.
If you love the idea of salmon and sweet potato together but want something with a completely different flavor direction, my Marry Me Salmon is a good one to have in rotation too, same weeknight speed, totally different sauce.
Key Ingredients
All ingredients and their amounts are listed in the recipe card at the bottom of this post.
Salmon Fillets: I look for fillets close to the same thickness so they finish cooking at the same time in the pan.
Pro Tip: Pull the salmon out of the fridge about 15 minutes before you start cooking. Cold salmon hitting a hot skillet cooks unevenly, you’ll end up with a gray band near the edges instead of an even sear all the way through. Pat both sides completely dry with a paper towel right before it goes in the pan. That’s what gets you the crispy skin, not the seasoning.
Sweet Potato: I dice mine small, about half inch cubes, not for looks but because it’s the difference between sweet potato that’s fork tender in a few minutes and sweet potato that’s still firm by the time your kale has wilted. If your dice ends up larger, give the skillet a few extra covered minutes before you add the kale. I’d rather you check with a fork than trust a clock here.
Kale: I add the kale straight into the skillet on top of the sweet potato, using the residual steam under the lid instead of extra oil to wilt it. It only needs about a minute. If you’re cooking for kids who aren’t sold on kale yet, baby spinach works here too and wilts even faster.
Olivia’s Recipe Tip
Use a fork, not a timer, to check the sweet potato. Dice size varies more than people expect, and a slightly bigger cube can take a couple of extra minutes. I’d rather you pierce a piece with a fork than trust the clock alone.
Check for doneness with a thermometer if you’re unsure. Salmon is done at 125 to 130°F for medium, up to 145°F if you prefer it fully cooked through. A quick check the first few times you make this takes the guesswork out of it.
Double the recipe for a family of four. This skillet is written for two, but it scales up easily. Just use a larger skillet so the salmon has room to sear properly instead of steaming from overcrowding.
Swap the kale for spinach if you’re feeding picky eaters. Spinach wilts faster and has a milder flavor, which makes this an easier sell for kids who aren’t kale fans yet.
Keep the chili flakes on the side for mixed spice tolerances. I season the skillet mild and let everyone add their own heat at the table, it’s an easy way to make one pan work for the whole family.
Spicy Salmon Sweet Potato Skillet
Ingredients
For the Salmon
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1 tsp Italian Seasoning
- salt and freshly ground black pepper to taste
- 2 salmon filets
- 1 tbsp olive oil
For the Sweet Potato Kale Skillet
- 1 tbsp olive oil
- 1 cup red onions chopped
- 1 tsp garlic clove minced
- 2 cups sweet potato diced
- Salt and freshly ground black pepper
- A pinch of red chili flakes
- 3 cups trimmed and coarsely chopped kale leaves
Instructions
- Using a paper towel, pat each fillet on the top and bottom to dry. This is an important step to prevent the fillets from sticking to the pan.
- In a small bowl, add paprika, garlic powder, Italian seasoning, salt and freshly ground black pepper. Mix everything well to combine. Season the salmon fillets and set it aside.
- In a cast iron skillet, add 1 tablespoon of extra virgin olive oil over medium heat and let the pan heat up for a couple minutes.
- Add the fillets skin-side down to the skillet. Cook for about 6-8 minutes (time will depend on the thickness of the salmon fillet). Do not move the fillet. Wait and leave it be. Flip the fillets and cook for 2 minutes or so.
- Remove the salmon from the pan. Transfer the fillets to a paper towel-lined plate and set it aside.
- In the same skillet over medium-high heat, add 1 tablespoon of olive oil. Then, add onions and cook until onions are soft and golden. Add garlic and cook for about 30 seconds.
- Add sweet potato and ¼ cup of water to help to cook it faster. Close the skillet with a lid and cook the sweet potato for 4-6 minutes*.
- When the sweet potatoes are cooked, add kale, salt, pepper and chilli flakes. Mix everything well until the kale wilted. Return the salmon to the pan. Enjoy!
Notes
- Don’t add more than 1/4 cup of water to cook the sweet potato because it may become soggy.
- Try to buy salmon fillets that are similar in size so they cook evenly.
- For the best sear on the salmon, make sure the pan is hot before adding the salmon to it.
- To store: Put leftover salmon, sweet potatoes, and kale into an airtight glass container and keep for up to 3 days.
- To reheat: Rewarm leftovers in the microwave or enjoy chilled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Is that sodium content correct???
It’s 1337mg for 1 teaspoon of salt and 756mg for 1/2 teaspoon of salt.
Hi. It looks lovely! Pls what brand/type is your cast iron skillet?
This is the cast iron skillet I recommend -> https://amzn.to/2lpxnRj
Loved the recipe!!! Just the right amount of spicy and sweet.
I season my sweet potatoes with garlic powder, chili powder and pepper which really added to the flavor.
Great!!
I used half orange juice and half water to cook the sweet potato. I also added some red bell pepper and a sprig of rosemary. This recipe was fabulous. Thank you! We loved it!
You’re welcome!
Made this last week and it came out REALLY good. I am always hesitant to cook salmon on a skillet thinking it will not cook through or stick badly, but this recipe really did the trick. Also, the potatoes were incredible. Going to incorporate those just as a side dish for other meals, love how easy they were to make. Thanks for the awesome recipe 😀
Your comment made me so happy. So glad you enjoyed this recipe!
This recipe is a keeper! Made this tonight and my significant other thought this was the best!
Amazing! Happy to know that!
I was not able to cook the sweet potatoes in just two minutes. Followed the recipe correctly . Any ideas? The sweet potatoes were completely uncooked.
Did you close the skillet with a lid? The steam helps to cook the sweet potato very fast.
Needed something to go along with salmon cakes that I made, and this was just right. It is quickly made and complemented the salmon very well. Thanks.
Happy you liked it!
Hello I am interested in making this recipe, it looks delicious. I was just wondering if it would be okay if I used frozen kale. It was fresh and I froze it. Thanks
I think it probably would work, but I can’t say for sure because I’ve never made this recipe with frozen kale.
The salmon had such nice flavour! And the sweet potato/kale was a beautiful addition. It was also very easy to prepare. High recommend. *chefs kiss*
Aww thank you! Love that you enjoyed this recipe!