Roasted Salmon & Sweet Potatoes with Sautéed Snap Peas
Another super tasty meal that’s done in about 30 minutes. Minimum prep and maximum flavor.
You’ll need 2 rimmed sheet trays, a skillet and an instant-read thermometer.
I’d suggest wild caught salmon or salmon from a sustainable farming operation. I’ve been buying Verlasso Salmon at Central Market. It’s farmed in the Patagonia Waters off the coast of Chile and Seafood Watch rates it a Good Alternative.
Prep for this week is to take the salmon out of the refrigerator 30 minutes prior to start of Fearless Cooking, preheat the oven to 450 degrees and cut the sweet potatoes into approx 1/4 thick coins.
We’ll do the rest during class.
Kitchen Essentials
Here’s a list of some of the essential items you are going to need for this recipe as well as other items that I very highly recommend.
For this recipe:
Other highly recommended items:
- Food thermometers:
- Cutting boards:
- Mineral oil for cutting boards:
AuthorJim BrownPrep Time5 minsCook Time25 minsTotal Time30 minsI love salmon and this approach keeps it simple and incredibly tasty. You'll be roasting the sweet potatoes and the salmon in the oven at 450 so we'll give the sweet potatoes just a few minutes head start. Start to finish we'll be done in about 30 minutes.
Kitchen Essentials
Prep
Prep for this week is to take the salmon out of the refrigerator 30 minutes prior to start of Fearless Cooking, preheat the oven to 450 degrees and cut the sweet potatoes into approx 1/4 thick coins. We'll do the rest during class.
Ingredients
Preheat the oven to 450 and take the salmon out of the fridge about 30 minutes prior to Fearless Cooking beginning.
We've going to give the potatoes about a 10 minute head start on the fish. So let's get them in the oven on a rimmed baking sheet.
While the potatoes are getting started we'll make sure we get the salmon dried off with paper towels, then brush it with avocado oil and lightly season it with salt and pepper and put it on a rimmed baking sheet. When the 10 minute head start for the potatoes is up, we'll put the salmon in the oven on a separate rack. We'll be checking the temp on the salmon so choose a rack that gives you access to the salmon.
While the salmon and the potatoes are cooking we're going to mince the shallot and then saute the shallot and the peas. We'll add a little olive oil or avocado oil to a skillet and not let the oil get too hot before we add the minced shallot. After about a minute we'll add the peas and a generous pinch of salt. We want to gently saute the peas and shallots so we're not shooting for a screaming hot skillet. We'll quickly move from high heat to medium to medium low heat.
We're going to start checking the salmon temp with an instant read thermometer after about 8-10 minutes. I want to pull my salmon when it's about 120-125 degrees because of carry over cooking. Also we're checking the thickets part of the fish and we don't want to drastically over cook the thinner parts of the fish. You may want to shoot for a higher temp based on your preference or needs.
When the salmon is done to your liking, pull that tray out of the oven and double check the potatoes for doneness. I check them to make sure there's the proper give when pressed with a finger or pierced with a fork on knife.
Serve the salmon with lemon or lime wedges to be squeezed on for a burst of freshness.
Enjoy!
Ingredients
