Autumn Harvest Salmon Salad

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. 1

   Preheat oven to 400°F.

2. 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.