Spice Roasted Salmon and Sweet Potato Salad
Servings 8
Ingredients
Salmon
- 8- 6 ounce salmon fillets (48 ounces or 3 pounds total)
- 1 tbsp sumac
- 1 tbsp smoked paprika
- 2 1/2 tbsp sugar
- 1/4 tsp pepper
- 1/2 tsp salt
- 1/2 tsp orange zest
- 1-2 tbsp olive oil
- salt as needed
Potato Salad
- 7 cups sweet potatoes peeled and julienne 3-4 small each
- 5 cups apple julienne 3-4 each
- 3 cups parsnips peeled and julienne 2-3 each
- 1 1/2 cups greek yogurt
- 2 tbsp dijon mustard
- 1/3 cup chives
- 2 tsp salt
- 4 tsp honey
- 1 tsp olive oil
- 1 tsp orange zest
Instructions
Salmon
- Preheat the oven to 350 degrees. Place the orange zest between two paper towels and press to dry. Mix the zest with the remaining dry ingredients and spread out on a plate. Line a sheet pan with oiled parchment. Season the salmon fillets with salt. Press one side of the fillets into the spice mixture and place them spice side up on the sheet pan. Drizzle the olive oil over the fillets and bake for 10 minutes.
Potato Salad
- Julienne the potatoes on a mandolin slicer and rinse thoroughly with water. Dry the potatoes and place in a large mixing bowl. Julienne the apples and parsnips, add them to the bowl. Mix in the remaining ingredients and divide between 8 plates or refrigerate until needed. Place the salmon on top of the salad and serve immediately.