Seared Salmon & Sweet Potato Salad

with Lemon Crème Fraîche

20 MIN

4 Servings

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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

4 Skin-On Salmon Fillets
2 oz Baby Kale
1 lb Sweet Potatoes
1 Lemon
1 Red Onion
1 bunch Rosemary
2 Tbsps Butter
2 Tbsps Crème Fraîche
¼ cup Dried Cranberries
2 tsps Salmon Spice Blend (Ground Fennel, Ground Coriander, Ground Cardamom & Ground Nutmeg)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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.