Description
A vibrant, nutrient-dense salad featuring roasted maple-glazed salmon and caramelized sweet potato cubes over a bed of fresh peppery greens.
Ingredients
Scale
- 4 salmon fillets
- 2 large sweet potatoes, cubed
- 4 cups baby spinach or arugula
- 1/4 cup maple syrup
- 2 tbsp Dijon mustard
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1/2 red onion, thinly sliced
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss cubed sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast potatoes for 15 minutes.
- Whisk together maple syrup, Dijon mustard, and 2 tablespoons of olive oil.
- Place salmon fillets on the tray with potatoes and brush with the glaze.
- Roast for another 10-12 minutes until salmon is cooked to 145°F internal temperature.
- Place greens in a large bowl and top with roasted salmon and potatoes.
- Drizzle with remaining glaze and apple cider vinegar, then garnish with red onion and parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American