Autumn Harvest Salmon Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
A delicious and nutrient-dense paleo dinner featuring roasted salmon, seasonal veggies, and a zesty vinaigrette.
Ingredients
- 4 6 oz salmon fillets
- 2 medium sweet potatoes, cubed
- 12 oz brussels sprouts, halved
- 1 small red onion, thinly sliced
- 1/2 cup pecans, chopped
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 400°F.
- 2
Toss the sweet potatoes and brussels sprouts with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
Liked this one?
Build a week's meal plan around this recipe
Make a free account, put Autumn Harvest Salmon Salad on any day, and fill the rest of the week from 5,000+ recipes. Every ingredient lands on one grocery list your household can share.
Free to start, no card needed. Log in
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
