Pan-Seared Salmon with Mashed Sweet Potatoes
A comforting, weeknight-friendly dish featuring crispy-skinned salmon paired with creamy mashed sweet potatoes. The bright lemon and fresh herbs brighten the plate, while a touch of butter adds silkiness to the mash. Simple, flavorful, and sure to delight both dinner guests and busy home cooks.
Ingredients
- 4 fillets Salmon fillets (about 6 oz each) Skin on or off according to preference; pat dry before cooking
- 2 cups Mashed sweet potatoes Pre-made or freshly mashed; warmed gently before serving
- 2 tablespoons Olive oil For searing the salmon
- 1 Lemon Zest and a squeeze of juice for brightness
- to taste Salt Season to taste on both fish and mash
- to taste Black pepper Freshly ground is best
- 1 tablespoon Fresh herbs Chopped dill or parsley, optional but recommended
- 1 tablespoon Butter Stirred into the mashed sweet potatoes for richness
Instructions
- Pat the salmon dry and season with salt, pepper, and a light spray of lemon juice if desired. Let it rest for a few minutes while you heat your pan.
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat. Place the salmon fillets in the pan, skin-side down if using skin-on, and sear for 3–4 minutes until the edges look opaque and the skin is crisp.
- Carefully flip the fillets and cook for another 2–4 minutes, depending on thickness, until the fish reaches your preferred level of doneness. Remove from heat and drizzle with a little lemon juice if you like.
- While the salmon rests, warm the mashed sweet potatoes in a small pot or in the microwave until just heated through. Stir in the butter and a pinch of salt, and if you have it, a squeeze of lemon for brightness.
- Plate by placing a generous bed of mashed sweet potatoes on each plate, top with a salmon fillet, and finish with fresh herbs and a final pinch of pepper. Serve immediately.