Ingredients:

For the salmon:

4- 6oz salmon fillets, skin and bones removed

2 tbls olive oil

2 tbls ground paprika

1 tbls ground cayenne pepper

1 tbls onion powder

2 tsps salt

1/2 tsps ground white pepper

1/2 tsps ground black pepper

1/4 tsps dried thyme

1/4 tsps dried basil

1/4 tsps dried oregano

For the Caramelized Onion & Sweet Potato

2 large sweet potatoes, thinly sliced on the round

3 tbls olive oil

1 tsp sea salt

2 medium red onions finely sliced

2 tbls balsamic vinegar

1 tbls sugar

2 cups baby spinach leaves

1/4 cup parsley finely chopped

1/2 cup slivered, toasted almonds

1/2 cup feta cheese (omit for dairy-free)

For the dressing:

1 tbls extra virgin olive oil

1 tbls red wine vinegar

2 tsps wholegrain mustard

2 tsps natural honey

1/4 tsp ground cinnamon

Directions:

For the fish:

In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.

In a large bowl add the salmon fillets then add the olive oil and the cayenne pepper mixture. Mix well. 

In a large sauté pan over high heat, cook salmon until blackened, 2 to 5 minutes. Turn fillets and continue cooking until blackened and fish is easily flaked with a fork.

For the sweet potatoes:

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).

Spread the sweet potato pieces across the baking sheet. Drizzle with 2 tbsp olive oil and 1 tsp sea salt. 

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.

To make the caramelized onions, heat the remaining 1 tbls olive oil in a non-stick frying pan over a medium high heat. 

Add the sliced onions and sauté for 3-4 minutes or until they start to soften. 

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.

For the dressing:

Combine all of the ingredients in a small bowl or jar. Whisk or shake to combine. Season to taste with salt and black pepper.

To assemble the salad, spread the baby spinach leaves across the base of a large serving platter. Top with the sweet potato slices then add the salmon. Next add the chopped parsley, toasted almonds, caramelized onion and goat or feta cheese.

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.