Recipe information
Grilled salmon, asparagus, sweet potatoes, spinach, red peppers, feta, Roma tomatoes, pesto vinaigrette, balsamic reduction.
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Main Ingredients
Instructions
1. Prepare Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and chop sweet potatoes into cubes, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
2. Grill Salmon
Preheat the grill to medium-high heat. Season salmon fillets with salt and pepper. Grill for 4-6 minutes on each side or until the internal temperature reaches 145°F (63°C).
3. Grill Asparagus and Peppers
Toss asparagus and sliced red bell peppers in olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and slightly charred.
4. Prepare Spinach and Tomatoes
In a large bowl, toss fresh spinach and chopped Roma tomatoes together.
5. Make Pesto Vinaigrette
In a small bowl, whisk together pesto, balsamic vinegar, and a pinch of salt and pepper to taste.
6. Assemble the Dish
On a serving plate, layer the spinach and tomatoes, then add grilled salmon, asparagus, and red peppers. Sprinkle feta cheese on top and drizzle with pesto vinaigrette and balsamic reduction.