Salmon and sweet potato salad

Here's a simple and delicious recipe for Salmon and Sweet Potato Salad:

Ingredients:

• 2 salmon fillets (fresh or frozen)

• 2 medium-sized sweet potatoes, peeled and cubed

• 1 tablespoon olive oil (for roasting sweet potatoes)

• Salt and pepper to taste

• 4 cups mixed greens (such as spinach, arugula, or baby kale)

• 1/4 red onion, thinly sliced

• 1/4 cup crumbled feta cheese (optional)

• 1/4 cup pumpkin seeds or walnuts (optional, for crunch)

Dressing:

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon honey or maple syrup

• 1 tablespoon balsamic vinegar (or lemon juice)

• Salt and pepper to taste

Instructions:

1. Roast the Sweet Potatoes:

• Preheat your oven to 400°F (200°C).

• Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

• Roast for about 25-30 minutes, or until they’re tender and slightly caramelized, flipping halfway through.

2. Cook the Salmon:

• While the sweet potatoes are roasting, season the salmon fillets with a bit of olive oil, salt, and pepper.

• Heat a non-stick pan or skillet over medium-high heat and cook the salmon for about 3-4 minutes per side, or until it's cooked through and easily flakes with a fork. Alternatively, you can bake the salmon in the oven for about 12-15 minutes at 400°F (200°C) depending on the thickness of the fillets.

3. Prepare the Dressing:

• In a small bowl, whisk together the olive oil, Dijon mustard, honey or maple syrup, balsamic vinegar (or lemon juice), salt, and pepper until smooth.

4. Assemble the Salad:

• In a large bowl, combine the mixed greens, roasted sweet potatoes, red onion, and any additional toppings like feta or nuts.

• Flake the salmon into bite-sized pieces and add it to the salad.

5. Dress and Toss:

• Drizzle the dressing over the salad and toss gently to combine.

Serve immediately and enjoy!