Salmon & Roasted Sweet Potato* (gf) Recipe
Baby spinach topped with wild Atlantic salmon, roasted sweet potatoes, mandarin oranges, cucumber, roasted tomatoes, candied walnuts, feta cheese & honey Dijon dressing
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Ingredients
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Salad Base
Honey Dijon Dressing
Method
Preparing the Salad
- 1
Roasting Sweet Potatoes
Preheat the oven to 425°F (220°C). Peel and cube the sweet potatoes into 1-inch pieces. Toss them in a bowl with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through roasting.
- 2
Cooking the Salmon
While the sweet potatoes are roasting, season the wild Atlantic salmon fillet with salt and black pepper. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, place the salmon skin-side down in the skillet. Cook for about 4-5 minutes, then flip and cook for an additional 4-5 minutes until the salmon is cooked through and flakes easily with a fork. Remove from heat and let it rest.
- 3
Preparing the Salad Ingredients
While the salmon is cooking, prepare the rest of the salad. Slice the cucumber, halve the cherry tomatoes, and segment the mandarin oranges. In a large salad bowl, combine the baby spinach, sliced cucumber, cherry tomatoes, mandarin oranges, roasted sweet potatoes, candied walnuts, and crumbled feta cheese.
Making the Dressing
- 4
Mixing the Dressing
In a small bowl, whisk together Dijon mustard, honey, olive oil, apple cider vinegar, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 5
Combining Everything
Once the salmon has rested, flake it into large pieces and add it to the salad bowl. Drizzle the honey Dijon dressing over the salad and toss gently to combine all ingredients. Serve immediately.
