Salmon with Rainbow Salad

Starting the week with this fun, colorful and mouth-watering warm salad.

Yes, I hear you how exciting a salad can be, but this mix of vibrant crunchy vegetables, sweet potato and succulent salmon should not disappoint.  

Salmon and Sweet Potato Salad
Salmon and Rainbow Salad


  • 8oz salmon
  • 1 sweet potato
  • ½ cup red cabbage (shredded)
  • ½ carrot (ribbons)
  • 3 slices cucumber
  • 1 cup kale (chopped)
  • ¼ red pepper (sliced)
  • slice of lime
  • balsamic vinegar
  • extra virgin olive oil
  • salt
  • black pepper
  • garlic powder
  • onion powder


1.Wash the sweet potato. Pierce some holes around it with a fork and wrap it in a wet kitchen paper towel. Microwave for about 4 minutes depending on the size.

2.Season salmon with salt, pepper, garlic powder, onion powder. Place salmon skin side down, on a non-stick baking sheet. Lightly brush salmon with olive oil. Bake until salmon is cooked through, about 12 to 15 minutes. Add the lime on top (optional). Also place the sweet potato on the baking sheet to finish.

In a pan lightly braise the vegetables with water and then layer on a plate. Toss with balsamic vinegar and extra virgin olive oil.

Lastly, assemble the salmon and sweet potato on top. Enjoy.

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