Autumn Paleo Salmon Salad
Prep 15 min · Cook 20 min · Serves 4 · easy
Free on iPhone
A delicious and nutritious paleo-friendly lunch featuring roasted salmon, seasonal vegetables, and a tangy vinaigrette.
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
Preheat oven to 400°F.
- 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.
Liked this one?
Build a week's meal plan around this recipe
Make a free account, put Autumn Paleo 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.
