Baked Salmon and Sweet Potato Salad
This filling salad combines perfectly baked salmon fillets with fork-tender sweet potatoes, chickpeas and a zesty cilantro-lime vinaigrette.
4 Serving(s)
Ingredients
- 2 medium sweet potatoes (about 1 lb. total), peeled and cut into 1-inch cubes
- 1/2 small red onion, thinly sliced
- 1 (15.5 oz.) can Schnucks chickpeas, drained and rinsed
- 4 tbsp. Schnucks olive oil, divided
- 4 (4 oz.) skinless salmon fillets
- 2 tsp. Cajun seasoning
- 1/4 cup chopped fresh cilantro
- 1/2 cup halved cherry tomatoes
- 1/3 cup cilantro-lime vinaigrette
Instructions
- Preheat oven to 425 degrees. Line 2 sheet pans with parchment paper.
- In a large bowl, toss together sweet potato, red onion and chickpeas with 3 tablespoons oil. Season with salt and pepper, if desired. Transfer to prepared sheet pan and roast until potatoes are fork-tender, about 20 minutes.
- On another parchment-lined sheet pan, add salmon, sprinkle with Cajun seasoning and drizzle with remaining oil. Bake until salmon flakes easily with a fork, 8–10 minutes.
- In a large bowl, toss together roasted veggies and chickpeas with cilantro, cherry tomato and vinaigrette. Serve with salmon.
Chef Tip: For a budget-friendly version of this bowl, try tilapia or canned tuna in place of the salmon. Toss in a cup of Crav'n Flavor Parmesan Cheese Crisps for an irresistible crunch, and finish with a squeeze of lime for a fresh, bright flavor.
Nutrition Facts
563 Calories Per ServingFat: 34gSaturated Fat: 4gCholesterol: 61mgSodium: 431mgCarbohydrates: 34gFiber: 6gSugars: 5gProtein: 30gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe