This blackened salmon is full of bold flavors with a crispy, spicy crust that makes your taste buds dance! Paired with sweet potatoes, it’s a meal that’s both tasty and colorful.
Honestly, the combo of flaky salmon and creamy sweet potatoes is mouthwatering. I love making this dish for dinner, and it always impresses my family. Plus, it’s quick to whip up!
Key Ingredients & Substitutions
Salmon: Salmon fillets are perfect for this dish due to their rich flavor and healthy fats. If you prefer a different fish, try using trout or mahi-mahi for a similar result.
Sweet Potatoes: These add a natural sweetness and wonderful texture. If you’re looking for alternatives, butternut squash or regular potatoes can also work, though they will change the dish’s overall taste.
Spices: The spice blend gives the salmon its signature blackened crust. If you need a milder version, reduce the cayenne pepper or use smoked paprika instead of regular paprika for a deep, smoky flavor.
Greek Yogurt/Sour Cream: These provide creaminess for the sauce. You can substitute with plain yogurt or even a dairy-free option like cashew cream if you have dietary restrictions.
What’s the Best Way to Cook Blackened Salmon?
Cooking blackened salmon requires attention to detail, especially to get that perfect crust. Here’s how to do it right:
- **Pat Dry**: Before you cook, make sure the salmon is dry to help the spices adhere and to achieve a good sear.
- **Spice Generously**: Don’t skimp on the spice blend! Coat the salmon well for that flavorful bark.
- **Hot Pan**: Preheat your skillet until it’s really hot. This helps develop that blackened crust quickly without overcooking the fish.
- **Cook Quickly**: Salmon cooks fast, so keep an eye on it! You want a crispy exterior and moist inside, so aim for about 3-4 minutes per side.
With these tips, you’re sure to create a delicious and satisfying dish. Enjoy this flavorful meal with confidence!
Blackened Salmon With Sweet Potato
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (6 oz each)
- 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 (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp salt
For the Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
For the Greens and Sauce:
- 2 cups fresh baby spinach leaves (or mixed greens)
- 1/2 cup sour cream or Greek yogurt (for sauce)
- 1/4 cup fresh herbs (cilantro or parsley) for sauce
- 1 small avocado (for sauce)
- Juice of 1 lime (for sauce)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for prep and approximately 30 minutes total cooking time. You’ll spend a few moments roasting the sweet potatoes while you prepare the salmon and the sauce. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Roasting the Sweet Potatoes:
First, preheat your oven to 425°F (220°C). In a large bowl, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper until they’re well-coated. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until they become tender and slightly crispy on the edges. Keep an eye on them as they roast!
2. Preparing the Spice Blend:
While the sweet potatoes are roasting, let’s make the blackening spice. In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. This blend is what gives the salmon its bold flavor!
3. Seasoning the Salmon:
Next, pat the salmon fillets dry with paper towels to help the spices stick. Rub each fillet generously with the remaining tablespoon of olive oil, then coat both sides evenly with the blackening spice blend. Make sure they’re well-covered for that delicious crust!
4. Cooking the Salmon:
Heat a heavy skillet or cast-iron pan over medium-high heat. Once it’s hot, carefully add the seasoned salmon fillets, skin-side down if they have skin. Cook for about 3-4 minutes per side, or until the crust is dark and the salmon is cooked through but still moist inside. The cooking time may vary depending on the thickness of your fillets.
5. Making the Avocado Herb Sauce:
While the salmon cooks, let’s whip up the creamy sauce! In a blender or food processor, combine the sour cream or Greek yogurt, fresh herbs, avocado, and lime juice. Blend until everything is smooth and creamy. If the sauce is too thick, add a little water to reach your desired consistency. Don’t forget to taste and season with salt as needed!
6. Serving the Dish:
Once everything is ready, it’s time to plate! Arrange the roasted sweet potatoes on your plate and top them with fresh baby spinach or mixed greens. Place the blackened salmon on top, and add a generous dollop of that creamy avocado herb sauce on the side. It’s looking good already!
7. Garnish and Enjoy!
For a finishing touch, you can garnish your dish with microgreens or extra herbs if you like. Now dig in and enjoy this delightful combination of spicy salmon and sweet potatoes while it’s warm!
This dish is sure to impress with its spicy, textured salmon and the natural sweetness of roasted sweet potatoes. Dive into this flavor explosion!
Can I Use Different Fish for This Recipe?
Absolutely! While salmon is a great choice due to its rich flavor, you can substitute it with other fish like trout or mahi-mahi. Just ensure to adjust the cooking time according to the thickness of the fillets.
How Can I Make This Dish Spicier?
If you’re craving more heat, consider increasing the cayenne pepper in the spice blend or adding some crushed red pepper flakes to the avocado herb sauce. Just remember to adjust according to your taste preference!
Can I Prep the Sweet Potatoes Ahead of Time?
Definitely! You can peel and dice the sweet potatoes a day in advance and store them in water in the fridge to keep them fresh. Just drain and pat them dry before roasting.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the salmon and sweet potatoes in the oven or on the stovetop to maintain their textures.
