Salmon, Sweet Potato, and Chimichurri Salad
This veggie-filled salmon salad with chimichurri is great for lunch or dinner!
Servings: 1 serving
Calories: 447kcal
Ingredients
- 1 cup arugula (15 g)
- ¼ cup roasted sweet potatoes (50 g) cooked weight
- ¼ cup corn frozen or cut off the cob (40 g)
- ⅓ cup cherry tomatoes, halved (75 g)
- 2-3 tbsp fresh basil, thinly sliced (3-5 g)
- 3.5 oz Sweet Chili Sockeye Salmon (105 g) cooked weight
- 3 tbsp creamy chimichurri (45 g)
- 2 tsp crumbled goat cheese (10 g)
- kosher salt and cracked pepper to taste
OPTIONAL
- ¼ cup cooked brown rice add your own macros (50 g)
For the Roasted Sweet Potatoes
- 2 sweet potatoes (yams) (582 g), diced into small cubees
- 1/2 tbsp olive oil spray
- kosher salt and pepper
- garlic powder
- dried, crushed rosemary
Instructions
- First, roast your sweet potatoes. Spread cubed sweet potatoes (don't bother peeling!) on a large parchment lined baking sheet. Spray with 7 grams olive oil spray, or one even mist. Sprinkle LIBERALLY with kosher salt. Add a few cracks of pepper, a sprinkle of garlic powder, and a good sprinkle of rosemary. Roast in a 400° oven for 18-20 minutes.
- When sweet potatoes are done, you're ready to build your salad. Fill a large bowl with arugula.
- Pile on each salad topping, including your roasted sweet potatoes. Toss and enjoy!
Notes
This is higher in carbs than I usually like to build my bowls. But sometimes you need it! If you want to make some adjustments to keep your carbs down, the sweet potatoes add 17 carbs.
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