- 25 minutes
- 1 hour
Almost any protein tastes great with lemon and pepper. This recipe calls for a generous portion of both in a make-your-own seasoning that gives the salmon a burst of tartness. Plus, as a whole the meal has a great balance of savory and sweet from the natural sugar, cinnamon, nutmeg and butter in these creamy sweet potatoes. The potatoes are so easy to bake, season and stir and they're done in a snap to go with that gorgeous pink salmon.
- Preheat oven to 400 degrees. Pierce sweet potatoes with a two-pronged fork or steak knife in several places. Bake sweet potatoes about an hour, but check them after 45 minutes especially if you have an oven that cooks on the faster side.
- When potatoes are baked, begin preparing your lemon pepper seasoning rub and salmon. Using a microplane or smallest side of a cheese grater, grate the zest of two lemons in a bowl. (Tip: do not grate past the yellow or the zest will be too bitter.) Add the juice of half a lemon, 1 teaspoon of the kosher salt and stir. Next, grind pepper into the mixture and stir well.
- Spread lemon pepper rub onto a cutting board. Place rinsed and dried salmon steaks skin side up on rub so they are coated in it and lightly press so the lemon pepper seasoning sticks to the fish.
- Heat grapeseed oil in a pan until a dash of flour thrown into the oil sizzles. Place salmon skin side down into the hot oil and cook until salmon becomes light pink and flaky.
- While salmon cooks, chop chives and set aside.
- For the potatoes, scoop out inside of potatoes into a mixing bowl. Add butter, sugar, cinnamon, nutmeg and whip thoroughly with a large wooden or similar spoon until creamy.
- Spoon potatoes and place salmon steak onto serving plates. Garnish salmon with slices of lemon and garnish sweet potatoes with chopped chives. Serve immediately.