Salmon and Sweet Potatoe Salad

The seasons make us crave different things, so as it gets colder we are always looking for warmer foods to satisfy us. Which often always come with the more stodgy texture; pasta, soup, potatoes and so on. Usually winter is a hard time to eat cold foods so give this salad a try with it’s cooked salmon, potatoes and quinoa for a satisfying and warming health kick.

All these foods also fight infection, inflammation and support digestion and gut health so it’s a definite winter winner.

Ingredients: (the dressing)
Juice from one lemon
115ml olive oil
60ml apple cider vinegar
1 tsp honey
2 tbsp chia seeds
Salt and pepper (to taste)

Method (the dressing)

  1. Stir everything together
  2. Chill for 10 mins in the fridge.

Ingredients: (the salad)
1 large handful of romaine lettuce (chopped)
1 large handful of spinach (chopped)
2 salmon fillets
2 medium sweet potatoes
1/2 tbsp olive oil
Garlic salt to taste

Method (the salad)

  1. Bake the salmon in foil with lemon, butter and dill at 180℉ for 15 minutes until light pink
  2. To cook quinoa: Add 1/3 cup quinoa and 1/2 cup water to a pan. Bring to a boil, then reduce heat to simmer and cover. Cook for 15 minutes, then remove from heat.

To roast sweet potatoes:

  1. Preheat the oven to 425 degrees.
  2. Cut sweet potatoes in small cubes, and line on a greased baking sheet.
  3. Drizzle olive oil and lightly cover with garlic salt over the top of the potatoes.
  4. Roast for 10 minutes. Flip, then roast additional 5 minutes.

Prepare salad dressing while potatoes and quinoa are cooking.

Assemble salad:

  1. Toss chopped romaine in 1 tablespoon of lemon chia vinaigrette dressing.
  2. Top with salmon, cooked quinoa and roasted sweet potato.

TIP: you can easily change up salmon with chicken or even tofu for a vegetarian option!