Seared Salmon & Sweet Potato Salad with Lemon Crème Fraîche

Seared Salmon & Sweet Potato Salad

with Lemon Crème Fraîche

20 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Though today’s Thanksgiving dinners usually revolve around turkey, this wasn’t always the case. In fact, the original Thanksgiving dinner (a feast that lasted for three days) included not only poultry, but also freshly caught seafood. In this recipe, we’re serving butter-basted salmon with a salad of sweet potatoes (roasted with fresh rosemary), baby kale, marinated onion and dried cranberries. It’s a unique celebration of the season’s delicious bounty.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
fresh
ingredients
Seared Salmon & Sweet Potato Salad with Lemon Crème Fraîche
Title
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into ¼-inch-thick rounds. Pick the rosemary leaves off the stems; discard the stems. Peel, halve and thinly slice the onion. Quarter and deseed the lemon. In a small bowl, combine the onion and the juice of 2 lemon wedges; season with salt and pepper.

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Place the sweet potatoes and rosemary on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned sweet potatoes in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Make the lemon crème fraîche:
3 Make the lemon crème fraîche:

While the sweet potatoes roast, in a small bowl, combine the crème fraîche and the juice of the remaining lemon wedges; season with salt and pepper to taste.

Cook the salmon:
4 Cook the salmon:

While the sweet potatoes continue to roast, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 2 to 4 minutes on the first side, or until lightly browned. Flip and add the butter. Cook, occasionally spooning the butter over the fillets, 3 to 5 minutes, or until thoroughly coated and cooked to your desired degree of doneness. Divide between 4 plates and set aside in a warm place.

Make the sweet potato salad:
5 Make the sweet potato salad:

To the bowl of roasted sweet potatoes, add the kale, cranberries and marinated onion (including any juice from the bowl). Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.

Serve your dish:
6 Serve your dish:

Divide the sweet potato salad between the plates of cooked salmon fillets. Serve with the lemon crème fraîche on the side. Enjoy!

Tips from Home Chefs

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Seared Salmon & Sweet Potato Salad

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into ¼-inch-thick rounds. Pick the rosemary leaves off the stems; discard the stems. Peel, halve and thinly slice the onion. Quarter and deseed the lemon. In a small bowl, combine the onion and the juice of 2 lemon wedges; season with salt and pepper.

2 Roast the sweet potatoes:

Place the sweet potatoes and rosemary on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned sweet potatoes in a single, even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a large bowl.

Roast the sweet potatoes:
Make the lemon crème fraîche:
3 Make the lemon crème fraîche:

While the sweet potatoes roast, in a small bowl, combine the crème fraîche and the juice of the remaining lemon wedges; season with salt and pepper to taste.

4 Cook the salmon:

While the sweet potatoes continue to roast, place the spice blend on a plate. Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated sides down. Cook 2 to 4 minutes on the first side, or until lightly browned. Flip and add the butter. Cook, occasionally spooning the butter over the fillets, 3 to 5 minutes, or until thoroughly coated and cooked to your desired degree of doneness. Divide between 4 plates and set aside in a warm place.

Cook the salmon:
Make the sweet potato salad:
5 Make the sweet potato salad:

To the bowl of roasted sweet potatoes, add the kale, cranberries and marinated onion (including any juice from the bowl). Drizzle with olive oil and toss to thoroughly combine; season with salt and pepper to taste.

6 Serve your dish:

Divide the sweet potato salad between the plates of cooked salmon fillets. Serve with the lemon crème fraîche on the side. Enjoy!

Serve your dish:
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