Citrus-Ginger Salmon with Roasted Sweet Potatoes
A nutrient-dense seafood meal that combats dizziness with healthy fats and complex carbs, featuring perfectly seared salmon and caramelized sweet potatoes. This American-inspired seafood recipe (high-protein, whole30), ready in about 40 minutes, pairs salmon fillets, sweet potatoes, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz salmon fillets
- 1 medium (about 12 oz) sweet potatoes
- 1 tbsp avocado oil
- 1 tsp grated fresh ginger
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp sea salt
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Instructions
- Step 1: Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1/2-inch cubes, then toss with 1/2 tbsp avocado oil, 1/4 tsp sea salt, and 1/4 tsp smoked paprika. Spread in a single layer on a parchment-lined baking sheet.
- Step 2: Roast sweet potatoes for 25 minutes until edges are golden and tender when pierced with a fork, flipping halfway through.
- Step 3: Pat salmon dry with paper towels. Season both sides with remaining smoked paprika, 1/4 tsp sea salt, and 1 tsp grated ginger. Heat remaining 1/2 tbsp avocado oil in a skillet over medium-high heat until shimmering.
- Step 4: Sear salmon skin-side down for 4 minutes until crispy, then flip and cook 3 more minutes until opaque at the thickest part. Drizzle with 1 tbsp lemon juice and serve atop roasted sweet potatoes.







