Autumn Paleo Salmon Salad

Ingredients

• 4 4-oz salmon fillets, wild-caught
• 2 cups brussels sprouts, trimmed and halved
• 1 medium sweet potato, peeled and cubed
• 4 cups mixed greens
• 2 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 brussels sprouts and sweet potato cubes with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes, or until tender.