Roast Salmon and Vegetable Salad

Ingredients:

2, 6 ounce skinless salmon fillets
2 sweet potatoes, peeled and diced
1 red pepper, diced
20 baby carrots
1 onion, peeled and diced
1 tsp (5 ml) ground cumin
1 tsp (5 ml) curry powder
1\2 tsp (2.5 ml) garlic powder
1\2 tsp (2.5 ml) pepper
1\2 tsp (2.5 ml) salt
2 tbsp (30 ml) olive oil

2 cups (500 ml) torn romaine lettuce

Dressing:

4 tbsp (60 ml) olive oil
1 tbsp (15 ml) apple cider vinegar
2 tbsp (30 ml) lemon juice
1 tbsp (15 ml) honey
1 clove garlic minced
Pinch salt
Pinch pepper

Instructions:

Preheat oven to 400 degrees

Combine vegetables in a large bowl and add spices and 2 tablespoons of olive oil

Toss the vegetables to coat and arrange in a roasting pan

Add the salmon fillets to the bowl and season heavily with salt and pepper and the remaining spices in the bowl

Place the fillets in the center of the pan of bake for 20 minutes

Mix the dressing in a bowl and toss with the lettuce

When ready arrange the lettuce in a flat layer on a plate and place a salmon fillet in the center

Arrange the vegetables around the salmon and drizzle with the remaining dressing

Serves two, generously

Pictured below