Salmon & Sweet Potato Salad

When I was visiting Vail last weekend I had one of the best salads of my life. What’s funny is it was actually the most simple salad out. Salty and sweet with a LOT of parmesan… probably because I didn’t say ‘when’ to the waiter. I’ve recreated this salad with a savory balsamic vinaigrette and added sweet potatoes to pack in more substance. Hope y’all enjoy! 

Salad Ingredients:

2 cups of Arugula 

¾ cup cooked sweet potato (about 1 small sweet potato)

1 salmon filet

¼ cup pine nuts 

Parmigiano cheese 

Dressing Ingredients:

3 tbsp olive oil

2 tbsp fig balsamic vinegar (normal balsamic works too!!)

1 tbsp dijon

2 tbsp maple syrup 

2 tsp wine wine vinegar

½ tsp salt

¼ tsp garlic powder

¼ tsp pepper

Directions:

Preheat the oven to 400 degrees. 

Cut the sweet potato into small cubes. On a baking tray, add the sweet potato cubes. Drizzle with a little olive oil and season with salt, pepper, and garlic powder. Bake in the oven for 25 minutes. 

Remove the tray from the oven and add the filet of salmon. Drizzle with a little olive oil and a dash of flaky sea salt, pepper, garlic powder, onion powder, and smoked paprika. Bake in the oven for 20 minutes.In a mason jar, add all of the ingredients for the salad dressing. Tightly seal the lid on the jar and shake until the ingredients are well combined. 

Time to assemble the salad! In a bowl, add the arugula, sweet potatoes, pine nuts, and salmon. Shave parmigiano cheese over the top of the salad (measure with the heart) and toss in the salad dressing.