Spicy Salmon Sweet Potato Skillet
This Spicy Salmon Sweet Potato Skillet recipe features perfectly seasoned and crispy salmon that is a great partner for the sweet potato and wilted kale. It’s a delicious and fresh lunch or dinner for you and your family!
Servings: 2 people
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
Serving: 1/2 | Calories: 473kcal | Carbohydrates: 41g | Protein: 34g | Fat: 21g | Cholesterol: 70mg | Sodium: 756mg | Potassium: 976mg | Fiber: 9g | Sugar: 11g