Maple Coconut Salmon Salad with Roasted Sweet Potatoes

Name: Maple Coconut Salmon Salad with Roasted Sweet Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 1 piece Salmon fillet; 2 tbsp Olive oil; 0.5 tsp Sea salt; 1 tbsp Maple syrup; 1 tbsp Coconut aminos; 1 piece Sweet potato; 0.5 head Escarole; 0.5 cup Strawberries; 0.25 cup Pistachios

15 mins prepServes 1

yesterday was the first day of spring so naturally i jumped straight to summer and put strawberries in a salad :) is this what they call *manifesting*? asking for a friend (me) who is tiredddddd of the cold 🤪 happy thursday! ▪️▪️▪️▪️▪️▪️▪️▪️▪️▪️▪️▪️ maple coconut salmon (salmon marinated in olive oil, sea salt, maple syrup, coconut aminos and baked skin up at 350 for 12 minutes), roasted and chilled sweet potato chunks, escarole dressed with olive oil and seat salt and tossed with strawberries and pistachios . . . #healthyfood #healthy #foodie #cleaneats #foodblogger #wellness #fitness #healthyinspo #healthylife #glutenfree #grainfree #paleo #healthymeals #plantpower #thenewhealth #mbg #food52grams #thefeedfeed #healthyplate #bowlsforall #salmon #sweetpotatos #greens

1 servings

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Instructions

1. Marinate the salmon in a mixture of olive oil, sea salt, maple syrup, and coconut aminos.
2. Bake the salmon skin up at 350°F (175°C) for 12 minutes.
3. Roast sweet potato chunks until tender (approx. 375°F for 30-40 minutes), then chill them.
4. Dress the escarole with olive oil and sea salt.
5. Toss the dressed escarole with sliced strawberries and pistachios.
6. Serve the baked salmon, roasted and chilled sweet potato chunks, and the escarole salad together on a plate or in a bowl.

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Maple Coconut Salmon Salad with Roasted Sweet Potatoes

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