A warm salad for cool autumn days. Slightly caramelized sweet potatoes and tender salmon pair beautifully with a lemony yogurt dressing, while fresh lettuce and arugula add a crisp and spicy bite.

The recipe

Dressing

Peel and finely chop the garlic cloves, then toss them in a small bowl with 1 teaspoon of olive oil and a pinch of salt. Let the oil absorb the garlic flavor about 5 minutes then add the yogurt, mustard, chopped parsley and lemon juice. Mix well and set aside. If preparing the dressing in advance, keep refrigerated.

Roasting

Preheat the oven to 210C with ventilation.

Peel the sweet potatoes and cut into bite-sized pieces.

Toss with olive oil, a pinch of salt, and drizzle with balsamic vinegar. Spread on a baking tray lined with baking paper and roast for about 25-30 minutes until soft and lightly caramelized.

Season the salmon fillets with salt and pepper, place them on a lined tray, and roast for 15-20 minutes (depending on the thickness), until just cooked through and flaky.

You can roast the salmon at the same time as the sweet potatoes, on a lower rack. If you put the fillets in the oven 10 minutes after the potatoes, both will be ready together.

Simmering

Meanwhile bring a pot of water to a boil.

Add the broccoli florets, reduce the heat, and simmer for about 3-4 minutes, until bright green and tender-crisp. Drain, wash with cool water to stop the cooking process, drain again and set aside.

Assemble the salad

Arrange the lettuce and arugula as a base. Place the salmon fillets in the center, surround with sweet potatoes and broccoli, then spoon the yogurt dressing on top.

Finish with a drizzle of balsamic vinegar over the greens.

Enjoy!