Seared Salmon with Sweet Potatoes

Simple salmon and sweet potatoes become a gourmet meal in minutes, when topped with an easy, tangy lemon-caper sauce and spiked with a hit of spicy cayenne.

Total Time:
Prep:
Level: Easy
Serves: 4
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Ingredients

  • 1 lb. sweet potatoes
  • ¼ c. water
  • salt
  • pepper
  • 1 bag baby spinach
  • .13 tsp. cayenne pepper
  • 4 piece skinless center-cut salmon fillet
  • 1 lemon
  • 1 c. dry white wine
  • 2 tsp. capers
  • ¼ c. chopped fresh flat-leaf parsley

Directions

  1. In large microwave-safe bowl, combine potatoes, water, and 1/4 teaspoon each salt and freshly ground pepper. Cover with vented plastic wrap; microwave on high 9 minutes or until tender, stirring halfway through. Add spinach; recover and microwave 2 minutes longer.
  2. Meanwhile, sprinkle cayenne and 1/8 teaspoon salt on salmon. In 12-inch nonstick skillet on medium, cook salmon 10 minutes or until knife pierces center easily (145 degrees F), turning over halfway through. Transfer to plate. From lemon, finely grate 1/2 teaspoon peel onto fish; into cup, squeeze 1 tablespoon juice.
  3. To skillet, add wine and capers. Boil on high 2 minutes or until liquid is reduced by half, scraping browned bits from pan. Remove from heat; stir in lemon juice and parsley.
  4. Divide potato mixture among plates; top with fish. Spoon sauce over fish.
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From: GoodHousekeeping