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2 4-ounce salmon filets (prefer wild caught)
2 cups sweet potatoes roasted
4 cups salad greens (spinach, kale, arugula, etc)
1 avocado chopped
2 ounces walnuts or pecans (roasted & lightly salted)
1/2 cup blueberries
1 tablespoon olive oil extra virgin
Lemon Vinaigrette
1/4 cup lemon juice
1 garlic minced
1 tsp Dijon mustard
1/2 tsp raw honey
1/3 cup olive oil extra virgin
1/2 tsp fresh or dried thyme
salt and pepper to taste
Roast sweet potatoes: Preheat the oven to 400°F. Chop the sweet potato into cubes and toss in 1 to 2 tablespoons of olive oil. Spread on a baking sheet and season with salt and pepper. Roast for 30 minutes. I like these warm but this step can be done in advance. Refrigerated until ready to prepare the salad.
Grill salmon: Season with salt and pepper and heat oil in a large skillet or grill over medium-high heat. Place salmon on the grill (helps to use a fish basket), skin side up, for 4 minutes, or until the flesh begins to brown. Turn and cook another 4 or 5 minutes until done.
Lemon vinaigrette: Whisk ingredients together. This step can be done in advance and stored in a sealed jar in the refrigerator (lasts for one week).
Time To Create: In a salad bowl, toss the greens with the sweet potatoes. Then top the salad with salmon, avocado, blueberries, and nuts. Drizzle with lemon vinaigrette just before serving. Season with salt and pepper to taste.
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