Roasted Autumn Salad with Grilled Salmon

Ingredients

• 4 4-oz salmon fillets, wild-caught
• 2 medium sweet potatoes, peeled and cubed
• 1 lb brussels sprouts, trimmed and halved
• 1 medium red onion, sliced
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 cups mixed greens
• 1 medium avocado, sliced

Instructions

1. 1

   Preheat oven to 400°F. Toss the sweet potatoes, brussels sprouts, and red onion with the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and lightly browned.

2. 2

   Meanwhile, preheat a grill or grill pan to medium-high heat. Season the salmon fillets with salt and pepper. Grill the salmon for 4-5 minutes per side, or until cooked through.