Pan-Seared Salmon with Roasted Sweet Potato and Garlic Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A simple paleo-friendly dish featuring crispy seared salmon paired with sweet roasted potatoes and tender garlic asparagus. This Mediterranean-inspired paleo recipe (gluten free), ready in about 45 minutes, pairs salmon fillets, sweet potatoes, asparagus spears for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut 2 medium sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper, then spread evenly on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and golden.
  2. Step 2: While the sweet potatoes roast, snap the tough ends off 1 lb asparagus and toss with 1 tbsp olive oil, 2 minced garlic cloves, 1/4 tsp sea salt, and 1/4 tsp black pepper. Arrange on a separate baking sheet and roast in oven for the last 12-15 minutes of the sweet potatoes’ cooking time until tender but still crisp.
  3. Step 3: Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place skin-side down and cook for 5-6 minutes until skin is crisp. Flip and cook for 3-4 minutes more until salmon is opaque and flakes easily.
  4. Step 4: Serve each salmon fillet with a portion of roasted sweet potatoes and garlic asparagus. Garnish with fresh lemon wedges to squeeze over the top.

Related recipes