Seared Salmon with Jerusalem Artichoke Purée

April 06, 2023

Seared salmon tops a creamy roasted jerusalem artichoke puree dressed with cubes of sweet potato. Well-balanced and filling, the artichoke purée is savory with thyme leaves and high quality butter with pops of natural sweetness from the roasted sweet potatoes. An easy weeknight dinner that looks much fancier than it is!



1 lb Local Roots jerusalem artichokes
2 filets Local Roots wild caught atlantic salmon
1 Local Roots sweet potato
1 tbsp Local Roots unsalted butter
¼ tsp fresh or dried thyme leaves
¼ tsp salt
2-3 tbsp Local Roots heavy cream
¼ tsp garlic powder
¼ tsp ground cumin



  1. Preheat the oven to 350 degrees Fahrenheit. Wash the jerusalem artichokes well and then place on a baking sheet. Roast for 20 minutes.
  2. While the artichokes roast, peel the sweet potato and dice into small, even cubes. Remove the tray with the artichokes from the oven. On one half of the tray, drizzle olive oil and then add the cubed sweet potato. Sprinkle over a pinch of salt and return to the oven. Continue baking for 20-30 more minutes, until the artichokes are tender all the way through and the sweet potatoes are roasted.
  3. Allow the jerusalem artichokes to cool for a few minutes while you begin the salmon. Heat a pan to medium heat and place the salmon filets skin-side down. Sprinkle the salmon with a pinch of salt, garlic powder, and cumin. Crisp up the salmon skin until it releases from the pan, then carefully flip the salmon and sear the top.
  4. When the artichokes have cooled a bit, peel the skin away. Add the peeled artichokes to a food processor with 1 tbsp butter, 2-3 tbsp heavy cream, ¼ tsp thyme leaves,  ¼ tsp salt, and a dash of garlic powder. Blend until it becomes a smooth puree. 
  5. Plate the jerusalem artichoke puree by spooning it as a base, then sprinkle with cubes of the roasted sweet potato. Top with the seared salmon and enjoy!


This recipe was created by Local Roots contributor Irena Huang / @irena__huang

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