Pan-Seared Sockeye Salmon with Pear–Avocado Valentine Salad + Roasted Sweet Potato Wedges
A Valentine’s-night showstopper that still feels weeknight-real: buttery, pan-seared wild sockeye with a bright pear–avocado–cucumber salad and quick roasted sweet potatoes. It’s elegant, colorful, and the whole plate tastes like you planned ahead (you didn’t).
Back to full listIngredients
- Salmon Sockeye Fillet (Wild Caught Frozen) 12 oz (save extra for lunch) $14.99 sale (1 lb)
- Fresh Large Bartlett Pear 1 pear, thinly sliced $1.99 sale (1 lb)
- Fresh Organic Large Ripe Avocado 1 avocado, sliced $3.50 (each)
- Organic Cucumber 1, thinly sliced $1.49 (each)
- Organic Romaine Lettuce (6 oz) 3–4 cups chopped $3.50 sale
- Sweet potato 1 medium (about 10–12 oz), cut into 3/4-inch wedges $2.49/lb
- Butter 1–2 Tbsp
- Olive oil 2 Tbsp, divided
- Lemon 1 (zest + juice), divided
- Dijon mustard 1 tsp
- Honey or maple syrup 1 tsp
- Garlic 1 clove, finely grated (optional)
- Salt & black pepper to taste
- Dried chili flakes (optional) pinch
Instructions
- Prep: Heat oven to 425°F. Pat salmon very dry and keep chilled. Cut sweet potato into wedges; chop romaine; thin-slice cucumber; slice pear; slice avocado last.
- Roast the sweet potatoes: Toss wedges with 1 Tbsp olive oil, salt, pepper, and a pinch of chili flakes if using. Roast on a sheet pan until browned and tender, 18–25 minutes, flipping once.
- Make the vinaigrette: In a small bowl, whisk lemon zest + 1 1/2 Tbsp lemon juice with Dijon and honey. Whisk in 1 Tbsp olive oil. Season with salt and pepper. (Add grated garlic if you want a little bite.)
- Sear the salmon (stove): Heat a skillet over medium-high. Add a thin film of oil. Season salmon with salt and pepper. Place salmon skin-side up (or presentation-side down) and sear until deeply golden, 2–4 minutes. Flip, add butter, and baste 1 minute. Lower heat to medium and cook until just cooked through (120–125°F for medium), 2–4 minutes more depending on thickness.
- Build the salad: Toss romaine and cucumber with just enough vinaigrette to coat. Plate, then fan pear and avocado over the top. Drizzle a touch more vinaigrette over fruit if you like.
- Serve: Plate salmon with roasted sweet potato wedges and the salad. Finish salmon with a squeeze of lemon and a little black pepper.
Health notes: ~750–850 calories per serving (depends on butter/oil). High in omega-3s and protein; good fiber from sweet potato and salad. Watch sodium if you salt aggressively; keep butter to 1–2 Tbsp total for lighter.
Drink pairing: Wine: Washington State Chardonnay (Columbia Valley) — look for Chateau Ste. Michelle Chardonnay (bright apple/pear notes echo the salad; enough body for salmon). Alt: WA Pinot Noir (Willamette Valley adjacent styles) if you prefer red with salmon.