Salmon & Roasted Sweet Potato Salad Recipe
Baby spinach topped with wild Canadian salmon, roasted sweet potatoes, mandarin oranges, cucumber, roasted tomatoes, candied walnuts, feta & honey Dijon dressing
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Ingredients
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Salad Base
Salmon
Roasted Sweet Potatoes
Honey Dijon Dressing
Method
Roasting the Sweet Potatoes
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare Sweet Potatoes
Peel and cube the sweet potatoes into bite-sized pieces.
- 3
Season and Roast
In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.
Cooking the Salmon
- 4
Season Salmon
While the sweet potatoes are roasting, season the salmon fillets with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.
- 5
Cook Salmon
In a non-stick skillet over medium-high heat, cook the salmon fillets for 4-5 minutes on each side, or until cooked through and flaky.
Preparing the Dressing
- 6
Mix the Dressing
In a small bowl, whisk together 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 3 tablespoons of olive oil, and 2 tablespoons of apple cider vinegar. Season with salt and black pepper to taste.
Assembling the Salad
- 7
Combine Salad Ingredients
In a large bowl, combine the baby spinach, sliced cucumber, mandarin oranges, roasted sweet potatoes, roasted tomatoes, candied walnuts, and crumbled feta cheese.
- 8
Add Salmon and Dressing
Place the cooked salmon on top of the salad, drizzle with honey Dijon dressing, and toss gently to combine. Serve immediately.
