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Salmon Roasted Sweet Potato And Chimichurri Salad A Simple Flavor Pilled Weeknight Favorite. Close Up Realistic Photo Casual Kitchen Settings

Salmon, Roasted Sweet Potato, and Chimichurri Salad

A bright, satisfying plate that pairs tender salmon with caramelized roasted sweet potatoes and a vibrant chimichurri. This salad is easy to pull together on a weeknight, yet feels special enough for guests. The salmon brings protein, the sweet potatoes add warmth, and the chimichurri ties it all with fresh herbs and tangy citrus.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 4 portions salmon fillets, skin removed
  • 2 large sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pint mixed salad greens
  • 1 small red onion, thinly sliced
  • 1/2 cup chimichurri sauce
  • 1 lemon zested and juiced
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Toss the cubed sweet potatoes with 1 tablespoon of olive oil, half the salt, and a pinch of pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
  • Meanwhile, pat the salmon dry. Rub with a little olive oil, the remaining salt, and pepper. Set aside until the potatoes are halfway done.
  • When the potatoes have about 10 minutes left, place the salmon on a separate lined sheet or pan. Bake for 8–12 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C) and the flesh flakes easily.
  • While everything cooks, assemble the salad greens and red onion in a large bowl. If you like, drizzle a teaspoon of olive oil and a squeeze of lemon over the greens for a bright start.
  • Finish the chimichurri sauce or open a prepared jar. If you’re making it, mix chopped parsley, lemon zest and juice, a touch of salt, and enough olive oil to loosen it to a pourable consistency.
  • When the salmon is done, rest it for a minute or two. Slice if you prefer or flake it gently. Toss the warm sweet potatoes with a splash of lemon juice, then add to the greens along with the salmon and red onion.
  • Dress with chimichurri, toss lightly, and serve immediately. If you want extra brightness, squeeze a little more lemon over the top.