Roasted Salmon Salad With Sweet Potatoes
A nice, nourishing salad that says hello to chillier autumn mornings after a sunny, warm summer.
Roast the salmon and the sweet potatoes
Preheat the oven to 215 C with ventilation.
Peel and cut the sweet potatoes into bite-sized cubes. Toss them with olive oil, balsamic vinegar and a pinch of salt.
Spread them evenly onto a baking tray lined with baking paper. Cut the garlic head in half and place it cut-side down near the potatoes.
Season the salmon with salt and pepper and add it to the same tray, using a small oven-safe dish to keep its juices separate from the potatoes.
Roast for 20-25 minutes.
The sweet potatoes should be tender and lightly charred around the edges and the salmon cooked through and a little browned on the edges. The salmon may be ready a few minutes before the sweet potatoes, so check it accordingly.
Prepare the dressing
In a jar, combine the olive oil, mashed roasted garlic, lemon juice, orange juice, Dijon mustard, a pinch of salt, and a grind of pepper. Put on the lid and shake well until everything is combined.
Assemble
Arrange the arugula on the serving plates, then add the roasted salmon, sliced avocado, and sweet potatoes. Drizzle over the dressing and serve while still warm.
INGREDIENTS - for two portions
Organic or “Best you can get” !
Arugula - 300 grams
Salmon fillet - 250 grams
Ripe avocado - 100 grams (~ 1 medium avocado)
Sweet Potatoes - 300 grams
Garlic - 1 head
Cherry tomatoes - 30 grams
Fresh lemon juice - 10 ml
Fresh orange juice - 10 ml
Extra virgin olive oil - 10-15 ml
A pinch of salt
A grind of pepper
