Spicy Salmon Sweet Potato Skillet

This Spicy Salmon Sweet Potato Skillet recipe features perfectly seasoned and crispy salmon that is a great partner for the sweet potato and milted kale. It’s a delicious and healthy lunch or dinner for you and your family!

Tips to Make the Best Pan-Seared Salmon:

  • Cook the salmon fillet at room temperature: 15 minutes before cooking your salmon, remove from the fridge and leave it on the counter. This step is important because when cold salmon/fish is placed to a hot skillet, the fillets will probably cook unevenly.
  • Dry your salmon fillet: Before placing the salmon fillets to the hot skillet, use a paper towel to pat dry each side of the fillet. This will help the skin to be crispy and it also will avoid the fillets to stick to the pan.
  • Let the skillet to get hot: Heat the skillet over medium-high heat. Then add a little bit of olive oil and let it heat for 1 minute before adding the salmon fillets.
Now, after all these tips you’re ready to make this delicious meal! Enjoy and let me know how it turned out for you 

Spicy Salmon Sweet Potato Skillet

This Spicy Salmon Sweet Potato Skillet recipe features perfectly seasoned and crispy salmon that is a great partner for the sweet potato and milted kale. It’s a delicious and healthy lunch or dinner for you and your family!



  •  1/2 tsp paprika
  •  1/2 tsp garlic powder
  •  1 tsp Italian Seasoning
  •  salt and freshly ground black pepper to taste
  •  2 medium salmon filets (wild salmon is always the best)
  •  1 tbsp olive oil


  •  1 tbsp olive oil
  •  1 cup red onions — chopped
  •  1 tsp garlic clove — minced
  •  cups sweet potato — diced
  •  Salt and freshly ground black pepper
  •  A pinch of red chili flakes
  •  3 cups trimmed and coarsely chopped kale leaves
  • Instructions

    1. Remove the salmon fillets from the refrigerator about 15 minutes before you’re ready to cook.
    2. Using a paper towel, pat each fillet on the top and bottom to dry. This is an important step to prevent the fillets from sticking to the pan.
    3. In a small bowl, add paprika, garlic powder, Italian seasoning, salt and freshly ground black pepper. Mix everything well to combine. Season the salmon fillets and set it aside.
    4. In a cast iron skillet, add 1 tablespoon of extra virgin olive oil over medium heat and let the pan heat up for a couple minutes.
    5. Add the fillets skin-side down to the skillet. Cook for about 6-8 minutes (time will depend on the thickness of the salmon fillet). Do not move the fillet. Wait and leave it be.
    6. Flip the fillets and cook for 2 minutes or so.
    7. Remove the salmon from the pan. Transfer the fillets to a paper towel-lined plate and set it aside.
    8. In the same skillet over medium-high heat, add 1 tablespoon of olive oil. Then, add onions and cook until onions are soft and golden.
    9. Add garlic and cook for about 30 seconds.
    10. 10. Add sweet potato and ¼ cup of water to help to cook it faster. Close the skillet with a lid and cook the sweet potato for 2 minutes*.
    11. 11. When the sweet potatoes are cooked, add kale, salt, pepper and chilli flakes. Mix everything well until the kale wilted.
    12. 12. Return the salmon to the pan. Enjoy!

    Recipe Notes

    *Don't add more than 1/4 cup of water to cook the sweet potato because it may become soggy. HERE is a complete list of salmon recipes for you to try. They are healthy, easy to make and great as leftovers too.

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