Blackened salmon with Caramelized Onion & Sweet Potato Salad

For the fish:

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. In a large bowl add the salmon fillets then add the olive oil and the cayenne pepper mixture. Mix well.
3. In a large sauté pan over high heat, cook salmon until blackened, 2 to 5 minutes.
4. Turn fillets and continue cooking until blackened and fish is easily flaked with a fork.

For the sweet potatoes:

1. Preheat the oven to 400 degrees. Line a baking sheet with a silicone mat or aluminum foil (if using aluminum foil then spray with cooking spray).
2. Spread the sweet potato pieces across the baking sheet. Drizzle with 2 tbsp olive oil and 1 tsp sea salt.
3. Use your hands to toss the ingredients to ensure the potatoes are evenly covered in oil. Bake in the preheated oven for 35 minutes or until cooked through. Note: cook time will depend on how thick your sweet potato slices are.
4. To make the caramelized onions, heat the remaining 1 tbls olive oil in a non-stick frying pan over a medium high heat.
5. Add the sliced onions and sauté for 3-4 minutes or until they start to soften.
6. Add the balsamic vinegar and the sugar to the pan. Cook for 7-10 minutes or until the liquid has reduced and the onions are caramelized.
7. For the dressing: Combine all of the ingredients in a small bowl or jar.
8. Whisk or shake to combine. Season to taste with salt and black pepper.
9. To assemble the salad, spread the baby spinach leaves across the base of a large serving platter.
10. Top with the sweet potato slices then add the salmon.
11. Next add the chopped parsley, toasted almonds, caramelized onion and goat or feta cheese.
12. Drizzle the dressing over the top and serve.

Nutritional data per serving assuming 6 servings: Calories: 590 Protein: 30g Fat: 39g Carbohydrates: 29g Fiber: 7g Nutritional disclaimer Nutritional information is provided as a reference using AI and an online calculator. We recommend verifying the information independently. It could vary based on cooking methods, amounts, and ingredients used.