Roasted Sweet Potato & Salmon Recipe
Baby spinach topped with wild Canadian salmon, roasted sweet potatoes, mandarin oranges, cucumber, roasted tomatoes, candied walnuts, feta cheese, and honey Dijon dressing
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Ingredients
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Base Salad
Salmon & Sweet Potatoes
Honey Dijon Dressing
Method
Prepare Sweet Potatoes
- 1
Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash and peel the sweet potatoes, then cut them into bite-sized cubes. In a bowl, toss the sweet potato cubes with olive oil, salt, black pepper, and paprika until evenly coated.
- 2
Bake the Sweet Potatoes
Spread the sweet potato cubes on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender and golden, stirring halfway through.
Cook Salmon
- 3
Prepare the Salmon
While the sweet potatoes are roasting, season the wild Canadian salmon fillets with salt and black pepper. Heat a non-stick skillet over medium-high heat and add a tablespoon of olive oil.
- 4
Prepare Salad & Dressing
- 5
Assemble the Salad
In a large bowl, add the baby spinach as the base. Top with diced cucumber, mandarin oranges (drained), roasted sweet potatoes, roasted tomatoes, candied walnuts, and crumbled feta cheese.
- 6
Make the Dressing
In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and olive oil. Season with salt and black pepper to taste.
Serve
- 7
Combine and Serve
To serve, place a salmon fillet on top of each salad bowl. Drizzle the honey Dijon dressing over the salad and enjoy!
