Roasted Sweet Potato & Salmon* (gf) 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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For the Salad
For the Honey Dijon Dressing
Method
For the Salad
- 1
Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
- 2
Roast the Sweet Potatoes
Roast in the preheated oven for about 25-30 minutes, or until they are tender and starting to caramelize, flipping halfway through.
- 3
Cook the Salmon
While the sweet potatoes are roasting, season the salmon fillets with salt and pepper. Heat a skillet over medium heat and add a drizzle of olive oil. Cook the salmon for about 4-5 minutes on each side or until cooked through and flaky. Remove from heat and let it rest.
- 4
Prepare the Salad Ingredients
While the salmon and sweet potatoes are cooking, wash and dry the baby spinach. Slice the cucumber and halve the cherry tomatoes. Peel the mandarin oranges and separate the segments.
- 5
Assemble the Salad
In a large salad bowl, combine the baby spinach, roasted sweet potatoes, sliced cucumber, cherry tomatoes, mandarin oranges, candied walnuts, and crumbled feta cheese. Flake the cooked salmon on top.
For the Honey Dijon Dressing
- 6
Make the Dressing
In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, and a pinch of salt and pepper until well combined.
- 7
Dress the Salad
Drizzle the honey Dijon dressing over the assembled salad and toss gently to combine.
