Roasted Salmon & Sweet Potato Salad with Arugula and Honey Vinaigrette

A simple and elegant dinner with juicy salmon, roasted sweet potatoes, fresh arugula, and a sweet tangy vinaigrette.

Perfect for a healthy weeknight meal or a cozy dinner for two!

Ingredients:

For the sweet potatoes:

• 1 medium sweet potato
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp paprika
• ¼ tsp cayenne pepper
• Salt & pepper to taste

For the salmon:

• 1 salmon fillet (about 200–250 g)
• Salt to taste
• 1 tsp Herbes de Provence (or Italian seasoning)
• 1 tbsp olive oil
• 1–2 tsp lemon juice

For the vinaigrette:

• 3 tbsp olive oil
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• Salt & fresh ground pepper to taste

For serving:

• 2–3 cups fresh arugula
• ⅓ cup crumbled feta cheese

How to Make It:

1. Preheat the oven to 425°F (220°C).
   Wash and dry your sweet potato, slice into ⅓-inch thick rounds.
2. Season the sweet potato with garlic powder, paprika, cayenne, salt, pepper, and olive oil.
   Mix well to coat, then spread on a baking sheet.
3. Prepare the salmon:
   Place the fillet on a separate baking dish. Sprinkle with salt and Herbes de Provence, drizzle with olive oil and lemon juice.
4. Bake everything together:
   
   • Salmon: about 20 minutes
   • Sweet potatoes: about 20 minutes, flipping halfway
   
   
5. Make the vinaigrette:
   In a small bowl, whisk olive oil, honey, vinegar, salt and pepper.
6. Assemble your plate:
   Start with a bed of arugula, add roasted sweet potatoes, drizzle with vinaigrette, sprinkle crumbled feta on top, and serve with the warm baked salmon.
   

That’s it — dinner is ready!

Nutritious, colorful, and packed with flavor.
Perfect for meal prep or an easy date night.