Wash your sweet potato, peel it, and cut it into medium-sized cubes. Put the super tater cubes onto a baking sheet, drizzle some olive oil on top, and sprinkle some salt and garlic powder. Then put them into the oven and bake at 375° until soft. This should take roughly 20 minutes. (Flip your sweet potatoes halfway through cooking them so they can cook evenly on both sides.)
While the sweet potatoes are cooking rinse off your slice of salmon, dry it off with paper towels, then season it with a pinch of salt. Then pour about 3 tablespoons of oil into a frying pan and heat it up. When the oil is really hot, put in your piece of salmon skin side down.
Fry the salmon on that side for a few minutes. When the salmon is a light pink color about halfway up the fillet, then you can flip it to the opposite side. Cook the salmon on the top side for a few minutes. If the salmon is still pink on the sides, cook on both sides for a few minutes each. Then check the temperature in the thickest part of the fillet. If the temperature is between 135 to 140°F, then turn the heat off and let the salmon fillet rest for 3 to 5 minutes. (If not, cook it with the skin side down for a few more minutes.)
Put the salmon and sweet potatoes on a plate with a little side salad and enjoy!💛
Servings 0