Inspired by Beauty Bites, this Salmon & Sweet Potato Salad is a delicious way to incorporate salmon into your diet. I eat salmon quite frequently (whenever the price of it doesn’t raise my eyebrows) so I am always looking for different ways to make it. I love a simple garlic, pepper, and lemon filet, but it’s fun trying new things.

This salad is healthy and quite customizable. Add avocado, remove the radishes… make it however you wish! I just love that I can bake both the salmon and the sweet potato on the same pan to reduce the cleanup time. The final step of mixing everything together, topped with lemon juice makes everything “pop” in such a delicious way.

Salmon & Sweet Potato Salad

Ingredients

• 8oz Salmon, baked or cooked
• 1 Lemon, juice of
• 1 tbsp Olive Oil
• 2 tbsp Ginger, grated
• 2 Garlic Cloves, minced
• 1 tsp each Nigella (I used these) and Flaxseed
• 1 Cucumber, chopped
• 2 cups Arugula*
• 2 cups Lettuce, chopped
• 1/2 cup Radishes, chopped
• 1 cup Sweet potatoes, chopped, roasted
• 2 tbsp Basil or Cilantro, chopped
• 1 Small Onion, chopped
• Black Pepper and Salt, to taste

*You may also add lettuce or use a Spring Mix to have a variety of greens

Instructions

1. Chop the sweet potato and mix with salt, black pepper, and a splash of olive oil. Spread in a single layer onto a baking sheet and bake for about 20 minutes at 200C/400F or until cooked. If you need to cook your salmon, you can add it on top of the sweet potato. Keep your eye on it and remove it after 11-18 minutes depending on how big your filet is. To test if it’s done, you can gently press a fork onto the fish; if it filets (separates from the white lines along the fish) easily, it’s done.
2. Add the cooked salmon to a bowl with the ginger, minced garlic, lemon juice from 1/2 lemon, chopped basil, and some black pepper. Flake the salmon and mix together to help combine the flavors.
3. Add arugula, chopped lettuce, radishes, cucumber, and onion to a bowl. Add in the sweet potato, avocado, and salmon—season with lemon juice, olive oil, and salt and pepper to taste. Sprinkle nigella seeds and flaxseeds on top and enjoy!

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