This blackened salmon is full of flavor, thanks to spices that give it a tasty crust. Paired with sweet potatoes, it’s a healthy and colorful dish!
I love how the sweet potatoes balance the spices of the salmon. Plus, they’re super easy to mash or bake. It’s a meal that looks fancy but is a breeze to make! 🥰
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are the star here. If you can’t find salmon, try using another fish like trout or even chicken. Just remember that cooking times will vary.
Sweet Potatoes: These add a natural sweetness and a vibrant color. If you’re out of sweet potatoes, regular potatoes or butternut squash work well too. Just adjust the cooking time as needed.
Spinach: Fresh spinach brings a nice freshness to the dish. For a substitute, you could use kale or arugula. Both add different flavors but will still keep your dish healthy!
Spices: The spice mix is key to that blackened flavor! If you don’t have cayenne pepper, try using chili powder instead, or reduce it if you prefer a milder flavor. Get creative with your favorite spices!
How Do You Get the Perfect Blackened Salmon?
Achieving that wonderful blackened crust on your salmon is all about cooking technique! Here’s how to do it right:
- Use a well-seasoned cast iron skillet or heavy pan. Heat it until it’s hot before adding the salmon. This helps achieve a great sear.
- Make sure the salmon is patted dry. This ensures the spice mix sticks better and helps form that crust.
- Don’t overcrowd the pan! Cook in batches if necessary so that each piece has enough room to sear properly.
- Cook just until the fish flakes easily with a fork. Aim for about 3-4 minutes per side. Overcooking can lead to dry salmon.
With these tips in mind, you’ll have perfectly blackened salmon ready to impress!
Blackened Salmon With Sweet Potato
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (6 oz each), skin removed
- 2 tbsp olive oil (divided)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 1/4 tsp ground black pepper
For Serving:
- 2 cups fresh spinach leaves
- Fresh parsley, chopped for garnish
- Optional: 1/4 cup creamy herb sauce (e.g., avocado-based or yogurt herb sauce)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 30 minutes to cook, including roasting the sweet potatoes and cooking the salmon. In just under an hour, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
First, preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, a pinch of salt, and black pepper. Spread the sweet potatoes on a baking sheet in a single layer.
2. Roast the Sweet Potatoes:
Roast the sweet potatoes in the oven for 25-30 minutes. They should be tender and lightly browned. Be sure to turn them halfway through cooking for even roasting!
3. Mix the Blackening Spice:
While the sweet potatoes roast, take a small bowl and combine the paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. This is your blackening spice mix!
4. Prepare the Salmon:
Pat the salmon fillets dry with paper towels to help the spices stick better. Coat both sides of each fillet with the remaining olive oil, then generously rub the blackening spice mix over the salmon.
5. Cook the Salmon:
Heat a cast iron skillet or heavy frying pan over medium-high heat. Once hot, carefully place the salmon fillets in the skillet. Cook for about 3-4 minutes on each side, or until a dark crust forms and the salmon is cooked through yet moist inside.
6. Plate Your Dish:
To serve, arrange fresh spinach leaves on each plate. Place the roasted sweet potatoes on top, then lay the blackened salmon fillets over the sweet potatoes and spinach.
7. Add Finishing Touches:
If you’d like, add a scoop of creamy herb sauce around or under the salmon for an extra zing. Finally, garnish with freshly chopped parsley.
Enjoy your beautifully plated Blackened Salmon with Sweet Potato! It’s a perfect mix of bold flavors and wholesome ingredients that are sure to impress.
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it overnight in the refrigerator or place it in a sealed bag and submerge it in cold water for faster thawing. Pat it dry before seasoning and cooking.
Can I Make This Ahead of Time?
Absolutely! You can roast the sweet potatoes in advance and store them in the fridge for up to 3 days. Just reheat them in the oven or microwave before serving. As for the salmon, it’s best cooked fresh for the best texture, but you can prepare the spice mix ahead of time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, use the microwave or a skillet over low heat. Avoid reheating in the oven as it may dry out the salmon.
What Can I Substitute for Sweet Potatoes?
If you don’t have sweet potatoes, regular potatoes or butternut squash work well! Just remember that cooking times may vary, so keep an eye on them while roasting.
