4 sweet potatoes, roasted
4 salmon fillets
Olive oil for roasting, plus more for salad
Juice of 1 lemon, plus more for salad
3 cups fresh organic arugula
16 heirloom or cherry tomatoes
1/2 cup thinly sliced red onions
10-12 basil leaves, cut into strips
1/2 cup chopped walnuts
2 Tablespoons olive oil
2 Tablespoons freshly squeezed lemon juice
sea salt and freshly cracked black pepper
You can finally say goodbye to the wretched winter with the tail end of the winter sweet potato crop and welcome warmer weather with this transitional salad!
DIRECTIONS
Heat the oven to 350°F. Wash and dry the sweet potatoes, and brush with olive oil. Bake on a baking sheet for 45 minutes. Remove from oven to cool.
Line a baking sheet with foil. Brush a tablespoon of olive oil on the foil. Lay the salmon fillets skin side down and sprinkle with lemon, salt and pepper. Broil for 5-6 minutes. Using a spatula, carefully turn the salmon over and broil for another 5-6 minutes. Leave in the oven while you prepare the salad.
In a large bowl, combine the arugula, tomatoes, red onions, basil leaves, olive oil, lemon juice, salt and pepper.
Arrange the salad on a plate. Peel and slice the sweet potatoes, and arrange on top of the salad. Using a spatula, place the salmon fillet on top of the salad and potatoes. Drizzle each completed salad with another teaspoon of olive oil and freshly cracked black pepper.
