Salmon and Roasted Root Veggie Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400° and line baking sheet with parchment paper

Step 2

Place the diced sweet potato on one side of the baking sheet and the diced beets on the other. Drizzle with a third of the oil and season with salt and pepper to taste. Bake for 15 minutes.

Step 3

Remove the baking sheet from the oven and stir the sweet potatoes and the beets. Place the salmon in the center of the baking sheet. Season with salt and pepper to taste. Return the baking sheet to the oven and continue baking for 15 to 18 minutes or until the salmon is cooked through and the vegetables are tender.

Step 4

Meanwhile, make the dressing by combining the lemon juice, Dijon mustard, turmeric, and the remaining oil in a small bowl or jar. Season with salt and pepper to taste.

Step 5

To serve, divide the spinach between the bowls and top with the sweet potato, beets, and salmon. Sprinkle with the pumpkin seeds and drizzle with the dressing.

Step 6

Optional: add cooked quinoa, lentils, chickpeas, or wild rice. Top with avocado, cucumber, bell pepper, or hemp seeds.