Salmon with Salad and Sweet Potato | Alec Treffers
Salmon with Salad and Sweet Potato
30 mins prepServes 2
This meal features salmon cooked with avocado oil and seasoning, paired with a baked purple sweet potato and a flavorful salad of riced purple cauliflower, red cabbage, cucumbers, cherry tomatoes, and red onions, all tossed in a tangy dressing.
1: Preheat the oven to 425 degrees.
2: Season the salmon with avocado oil and rustic herb & spice seasoning.
3: Cook the salmon in a skillet for 2 minutes to get crispy.
4: Transfer the skillet to the oven and bake the salmon for 15 minutes to reach medium rare.
5: Slice the purple sweet potato and bake it until tender.
6: Prepare the salad by mixing riced purple cauliflower, red cabbage, cucumbers, cherry tomatoes, and red onions.
7: Toss the salad with avocado oil, lemon juice, sea salt, and pepper.
8: Let the salad marinate in the fridge for 20-30 minutes before serving.
