curry salmon salad

Moving from Seattle to San Diego, I have been hesitant buying and cooking Salmon. Growing up, there was always an extended family member that would gift my family fresh wild caught Alaskan salmon, as well as home smoked salmon. San Diego has some incredible sea foods but I must say that there are very few things that can beat the fresh salmon that I grew up on.

This recipe was a personal challenge to try cooking with the salmon that Trader Joes sells. I can honestly say that my expectations were greatly exceeded. I have been buying the Atlantic salmon which is not too fishy tasking and when cooked right, is flakey and moist. The lemon and curry in this recipe provide the perfect acidic balance to the fatty salmon & also adds a fun almost crunchy texture on the top. I highly recommend trying this recipe out! It is also somewhat up to interpretation, the amount of brussels sprouts, sweet potato and broccolini is up to you, and it can some times be nice to make a but extra for future meals etc.

Roasted Salmon Salad!

This has by far been one of my favorite meals recently! Very simple salmon paired with sweet potato and other veggies! For some reason I have been hesitant to cooking salmon

Ingredients:

3/4lb salmon

1tsp curry powder

1tbs lemon juice

Salt and pepper

Broccolini

Brussel Sprouts

Sweet Potatoes

Directions:

Preheat oven to 400 degrees.

Cut sweet potatoes and brussels sprouts to desired size, and place on a baking sheet with broccolini. Pour lemon juice and avocado oil on vegetables and add desired salt and pepper. Cook for 40 mins.

Place salmon on baking sheet and add lemon juice, salt, pepper, and curry powder. cook for 10-12mins.

HAPPY COOKING !!