Salmon & 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
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Ingredients
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Salad Base
Roasted Sweet Potatoes
Salmon
Candied Walnuts
Honey Dijon Dressing
Method
Prepare the Sweet Potatoes
- 1
Preheat Oven
Preheat the oven to 425°F (220°C).
- 2
Cube Sweet Potatoes
Peel and cube the sweet potatoes into bite-sized pieces.
- 3
Season Sweet Potatoes
In a bowl, toss the sweet potatoes with olive oil, salt, and black pepper until evenly coated.
- 4
Roast Sweet Potatoes
Spread the sweet potatoes on a baking sheet in a single layer and roast for about 25-30 minutes until tender and golden, turning halfway through.
Cook the Salmon
- 5
Season Salmon
Season the salmon fillets with lemon juice, garlic powder, salt, and black pepper.
- 6
Heat Skillet
Heat a non-stick skillet over medium-high heat and add a splash of olive oil.
- 7
Cook Salmon
Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes on each side or until cooked through and flaky.
Make the Candied Walnuts
- 8
Melt Butter
In a small saucepan, melt the butter over medium heat.
- 9
Candy Walnuts
Add the walnuts and brown sugar to the pan, stirring continuously until the sugar has dissolved and the walnuts are coated, about 5 minutes.
- 10
Cool Walnuts
Remove from heat and let cool on parchment paper.
Prepare the Dressing
- 11
Whisk Dressing
In a small bowl, whisk together honey, Dijon mustard, olive oil, apple cider vinegar, salt, and black pepper until smooth.
Assemble the Salad
- 12
Layer Salad
In a large serving bowl, layer the baby spinach, followed by roasted sweet potatoes, cucumber slices, mandarin oranges, roasted tomatoes, and feta cheese.
- 13
Add Salmon and Walnuts
Top the salad with the cooked salmon and candied walnuts.
- 14
Dress Salad
Drizzle the honey Dijon dressing over the top just before serving.
