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Week of 11/10/14

Skillet Salmon with Pan Sauce
+ roasted thyme sweet potatoes (for 2 meals)

Active: 35 min Total: 1 hr
Original GF Paleo Vegetarian
Skillet Salmon with Pan Sauce
Quick skillet salmon and crispy oven-roasted sweet potatoes are a nutrition-packed orange combo. Best part, you'll have enough sweet potatoes for Thursday's dinner too.
Smarts: Sweet potatoes cook up crispier and faster when you first steam them in the oven.
Dependency
Curried-Coconut Milk Baked Chicken & Peas
Tags
Low Calorie, Freezer Friendly
Proteins
Fish, non-canned
Cuisines
American
Save recipe
109

Ingredients

Metric
Servings:
4
Skillet Salmon with Pan Sauce:
  • Dried thyme - 1/4 tsp
  • Coconut or Bragg's aminos - 1 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Honey - 1 tsp
  • Cooking oil - 1 1/2 Tbsp
  • Salmon - 1 lb ((4 oz fillets = 1 serving))
  • Chicken stock - 1/2 cup
  • Lemon - 1/2 , sliced into wedges
Roasted Thyme Sweet Potatoes (for 2 meals):
  • Sweet potatoes (for two dinners) - 2 1/2 lbs , chopped into 3/4" cubes
  • Dried thyme - 1/4 tsp
  • Cooking oil - 3 Tbsp

Prep

  1. Sweet potatoes - This makes enough for Thursday’s meal. Prep as directed. (Can be done up to 3 days ahead)
  2. Make salmon marinade - Mix together thyme, aminos, red wine vinegar, honey, and cooking oil. (Can be done up to 5 days ahead)
  3. Salmon - Rinse and pat dry. Cover salmon in marinade and marinate for at least 30 minutes and up to 1 day. (Can be done up to 1 day ahead)

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Make

  1. Heat oven to 500F (260C) degrees. Spread sweet potatoes out into one even layer on a sheet pan. Cover tightly with foil and ‘steam’ for 10 minutes.
  2. After sweet potatoes have steamed for ~10 minutes, remove foil and toss potatoes with thyme and cooking oil. Return to oven and roast for another 10 to 12 minutes, until golden and crispy on the outside. Salt and pepper right out of the oven.
  3. While potatoes finish roasting, heat a non-stick pan (use one with a lid) over medium-high heat. Add salmon (keep the marinade) presentation side down (that’s the non-skin side) to heated pan. Sear for ~3 minutes and then flip.
  4. Pour in chicken stock and leftover marinade. Lower heat, cover with lid, and cook for 5 to 7 minutes, until salmon is done to your liking.
  5. Remove salmon from pan and simmer remaining liquids for another minute or two to form a quick pan sauce. If you want something richer, add some grass-fed butter at the end (not listed in ingredient list).
  6. Enjoy salmon with lemon wedges and the sauce made in the pan, plus roasted sweet potatoes on the side (remember to save half the sweet potatoes for Thursday).

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