Salmon Sweet Potato Salad

Healthy fats are an integral component of reducing overall stress and inflammation in the body. Fats not only help to flavour our dish but also assist in reducing inflammation, supporting the immune system and are the building blocks for our hormonal health.

This salad was developed with taste and healing in mind, the satisfying blend of rich salmon and roasted potatoes makes this a salad that is great for any time of year.

Salmon is one of my favourite fish, plus it is loaded up in healthy Omega 3 fatty acid which helps to manage inflammation. From helping to soothe eczema to lessening the creakiness of arthritis in my knees and back.

When creating anti-inflammatory meals it is always important that I look at enjoyability and flavour because as an individual with chronic inflammation I know how often we forego flavour in the name of reducing inflammation.

A flavourless life doesn’t need to be your experience, give this recipe a try and begin to enjoy foods again.

Ingredients

• 2 salmon fillets, approx 4-5oz each

• 1 cup of radishes, washed & quartered

• 1 small-medium sweet potato, peeled & diced

• 1 cup brussel sprouts, trimmed & halved

• 1 tbsp fresh rosemary, finely minced

• 2 tbsp avocado oil

• 4 cups baby spinach, washed

• 1/2 cup of quinoa, cooked according to package

• 2 tbsp tahini

• 1-3 tbsp water to thin, combine all other ingredients first

• 1/2 - 1 tbsp maple, adjust to your tastes but start with 1/2 tbsp

• 1/2 lemon, freshly squeezed

• 1 small clove of garlic or 1/2 a large clove, minced

• salt & pepper to taste

Directions

1. Preheat the oven to 375F and line a large baking sheet with parchment paper.

2. Place sweet potatoes, radishes and brussel sprouts in a large bowl and toss with 2 tbsp of avocado oil, rosemary and salt and pepper. Give it a good stir until all your vegetables are coated in oil and seasonings. Pour onto the parchment-lined baking sheet.

3. Place the tray of vegetables into the oven for 10 minutes. Remove and add salmon (skin side down) into the centre of the tray and put it back in the oven. Cook for 25-35 minutes, until the centre of your salmon, is light pink.

4. While salmon and vegetables are cooking finish cooking your quinoa and begin making the dressing. To make the dressing combine tahini, maple, water, lemon, salt and pepper into a mason jar (or any other sealable container) and shake until everything is completely mixed together.

5. To plate, get two large bowls or plates and divide up the spinach, cooked quinoa, roasted veggies and salmon into two servings. Drizzle with your tahini dressing and enjoy warm.