Pan-Seared Salmon with Sweet Potato and Asparagus

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A nutrient-dense meal featuring omega-3 rich salmon, roasted sweet potatoes, and crisp asparagus for sustained energy. This Pacific Northwest-inspired seafood recipe, ready in about 40 minutes, pairs salmon fillet, avocado oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 555 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2, 6 oz each salmon fillet
• 2 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2, medium, peeled and cubed 1-inch sweet potato
• 1 bunch, woody ends trimmed asparagus
• 1 tbsp olive oil

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

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place 2 cubed sweet potatoes on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20 minutes until tender and golden.
2. Step 2: Season salmon fillets with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Heat 2 tbsp avocado oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Step 3: Add salmon fillets skin-side down (if skin is on) and cook for 4 minutes without moving. Flip and cook for 5 minutes until salmon is opaque and flakes easily.
4. Step 4: Add 1 bunch trimmed asparagus to the skillet and cook for 2-3 minutes until bright green and tender-crisp.