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Seared Salmon with Spiced Sweet Potatoes
Have this heart-healthy main for dinner tonight.
By Kate Merker

Yields:
4 serving(s)
Total Time:
35 mins
It doesn’t take much to turn a few simple ingredients—sweet potatoes, salmon fillets—into a nutritious, flavor-packed weeknight meal. Roast sweet potato chunks with crushed coriander and sliced chile for a boost of spice, and cap off the dish with a drizzle of the punchy, gingery citrus vinaigrette.
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Ingredients
- 4 small sweet potatoes (about 2 pounds), cut into 2-inch pieces
- 3 Tbsp. olive oil, divided
- 1 Tbsp. coriander seeds, crushed
- 1 red chile, thinly sliced
- Kosher salt and pepper
- 2 Tbsp. clementine juice
- 1 tsp. honey
- 1 tsp. grated peeled fresh ginger
- 1 tsp. white wine vinegar
- 1 1/4 lb. skinless salmon fillet, cut into 4 portions
- Chopped cilantro leaves, for serving
Directions
- Step 1Heat oven to 425°F. On rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil, then with coriander, chile, and 1/2 teaspoon each salt and pepper. Roast until golden brown and tender, 20 to 25 minutes.
- Step 2Meanwhile, in small bowl, whisk together clementine juice, honey, ginger, vinegar, and 1 tablespoon oil.
- Step 3Heat remaining tablespoon oil in large skillet on medium-high. Season salmon with 1/2 teaspoon each salt and pepper and cook until golden brown and just opaque throughout, 5 to 6 minutes per side. Serve with sweet potatoes, drizzle with vinaigrette and sprinkle with chopped cilantro leaves if desired.
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