This blackened salmon is full of flavor with its spicy crust, making it a tasty choice for dinner. It pairs perfectly with sweet potato, adding a nice sweetness to the dish!
Cooking this one is a breeze! I love how the salmon gets that crispy edge while the sweet potatoes turn soft and buttery. Trust me, your taste buds will thank you! 😊
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are perfect for this recipe. If you’re looking for a different option, you could use trout or even chicken breasts for a similar cooking technique.
Sweet Potatoes: I love using sweet potatoes for their natural sweetness. You can swap them for regular potatoes or butternut squash if you prefer, but keep in mind the flavor will change a bit.
Blackening Seasoning: This blend gives the salmon its signature flavor. If you don’t have all the spices, taco seasoning works in a pinch. Adjust cayenne pepper to control the heat if needed!
Creamy Green Sauce: I use Greek yogurt as a base for a healthier option. You can replace it with sour cream. To make it dairy-free, try using a plant-based yogurt instead.
How Do You Always Get Perfectly Blackened Salmon?
To ensure your salmon comes out blackened and delicious, here are my tips:
- Make sure your skillet is very hot before adding the salmon. A preheated cast iron skillet helps create that crispy crust.
- Press the spice mixture into the salmon to help it stick and develop a nice crust.
- Avoid flipping the fish too soon; let it cook on one side for 3-4 minutes until a blackened crust forms before flipping for even cooking.
The key is to enjoy the process and adjust the seasoning to your palate, ensuring a meal that’s not just filling but delightful!
How to Make Blackened Salmon With Sweet Potato
Ingredients You’ll Need:
For the Salmon and Sweet Potatoes:
- 2 salmon fillets (about 6 oz each), skin removed
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil (for sweet potatoes)
- Salt and pepper, to taste
For the Blackening Seasoning:
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
For the Creamy Green Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1/2 avocado, peeled and pitted
- 1-2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro leaves
- Salt and pepper, to taste
- Mixed salad greens or fresh herbs, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time. You’ll need about 30 minutes to roast the sweet potatoes and cook the salmon. Total time is approximately 45 minutes, making it a quick and delightful meal!
Step-by-Step Instructions:
1. Roast the Sweet Potatoes:
Start by preheating your oven to 400°F (200°C). In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper until well coated. Spread the sweet potatoes in a single layer on a baking sheet. Roast for about 25-30 minutes, turning them once halfway through until they’re tender and slightly caramelized.
2. Prepare the Seasoning:
While the sweet potatoes are roasting, make the blackening seasoning. In a small bowl, mix together the paprika, onion powder, garlic powder, cayenne pepper, thyme, oregano, black pepper, and salt. Set this aside as you prep your salmon.
3. Season the Salmon:
Next, pat the salmon fillets dry with paper towels to remove any moisture. Generously coat each fillet with the blackening seasoning mixture on both sides, pressing it into the fish to ensure great flavor.
4. Cook the Salmon:
Heat a heavy skillet (cast iron is ideal) over medium-high heat. Add a bit of oil to the pan. Once hot, carefully place the salmon fillets in the skillet. Cook for 3-4 minutes on the first side without moving them so a nice crust can form. Gently flip the fillets and cook for an additional 2-3 minutes until the salmon is cooked through but still nice and moist.
5. Make the Creamy Green Sauce:
As the salmon cooks, prepare the creamy green sauce. In a blender or food processor, combine the sour cream or Greek yogurt, avocado, lime juice, cilantro, and a pinch of salt and pepper. Blend until smooth and creamy.
6. Serve the Dish:
Once the sweet potatoes are roasted, you can either mash them roughly for a creamy texture or leave them as roasted cubes for some bite. On a plate, add a scoop of sweet potatoes and place the blackened salmon fillets alongside. Add a generous dollop of the creamy green sauce next to the salmon.
7. Garnish and Enjoy:
For the finishing touch, garnish your plate with fresh mixed greens or herbs. If you’d like, sprinkle a bit more blackening seasoning or some additional herbs for a pop of color. Serve immediately and enjoy the delightful combination of spicy salmon and sweet potatoes!
This recipe is a delightful blend of flavors with a smoky, spicy kick from the blackened salmon and a natural sweetness from the roasted sweet potatoes, topped off with a creamy avocado sauce for a truly satisfying meal. Enjoy!
Can I Substitute the Salmon for Another Fish?
Yes! If you don’t have salmon, you can use trout or even chicken breasts. Just adjust the cooking time accordingly; chicken will take longer to cook through.
What Can I Use Instead of Sweet Potatoes?
You can swap sweet potatoes with regular potatoes, butternut squash, or even carrots for a different flavor and texture. Keep in mind that cooking times may vary slightly, so monitor them until tender.
How Do I Store Leftovers?
Store any leftover salmon and sweet potatoes in airtight containers in the refrigerator for up to 3 days. To reheat, place them in the microwave or on a low heat in the oven until warmed through. The sauce can also be stored separately.
Can I Make the Creamy Green Sauce Ahead of Time?
Absolutely! You can prepare the creamy green sauce a few hours in advance. Just store it in an airtight container in the fridge to keep it fresh. Give it a good stir before serving, as the ingredients may separate slightly.