Salmon & Roasted Sweet Potato Recipe
Baby spinach topped with wild Atlantic salmon, roasted sweet potatoes, mandarin oranges, cucumber, roasted tomatoes, candied walnuts, feta cheese & honey Dijon dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Protein
Roasted Sweet Potatoes
Candied Walnuts
Dressing
Method
Prepare Sweet Potatoes
- 1
Roast the Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, and black pepper until well coated. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
Prepare Walnuts
- 2
Candy the Walnuts
In a skillet over medium heat, melt the butter and add the walnuts. Sprinkle brown sugar over the walnuts and stir continuously until the sugar is dissolved and the walnuts are coated, about 5-7 minutes. Remove from heat and let cool on a parchment-lined plate.
Cook Salmon
- 3
Cook the Salmon
Season the salmon fillets with salt and black pepper. In a skillet over medium-high heat, add a tablespoon of olive oil. Once hot, add the salmon skin-side down. Cook for 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest.
Prepare Dressing
- 4
Make Honey Dijon Dressing
In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and black pepper until well combined. Adjust seasoning to taste.
Assemble Salad
- 5
Combine Salad Ingredients
In a large salad bowl, add baby spinach, diced cucumber, mandarin oranges, and roasted tomatoes. Top with the roasted sweet potatoes, salmon fillets, candied walnuts, and crumbled feta cheese. Drizzle with honey Dijon dressing before serving.
