---
title: "Chimichurri Salmon & Sweet Potato Jumble"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chimichurri-salmon-and-sweet-potato-jumble-695810d5a733ad76a935ae43
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Tree Nuts
  - Fish
tags:
  - Easy Prep
  - Protein Smart
  - Carb Conscious
rating: 4.0
rating_count: 47
source_chef: Daniel Kim
nutrition:
  calories: 740
  protein: 38
  fat: 49
  saturated fat: 10
  carbohydrates: 39
  sugar: 11
  fiber: 9
  cholesterol: 110
  sodium: 780
  potassium: 1490
  calcium: 190
  iron: 3.1
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/chimichurri-salmon-sweet-potato-jumble.avif"
---
Adjust rack to the middle position and preheat oven to 425 degrees. Wash and dry produce. Peel and dice @sweet potato{2%unit} into ¼-inch pieces. Halve, peel, and cut @onion{2%unit} into ½-inch-thick wedges. Cut @cauliflower florets{20%ounce} into bite-size pieces if necessary. Roughly chop @walnuts{1%ounce}. Roughly chop @cilantro{½%ounce}. Quarter @lemon{2%unit}.

Toss sweet potato, onion, and cauliflower on a #baking sheet{} with a large drizzle of oil, half the @Mexican Spice Blend{2%tbsp}, @salt{}, and @pepper{}. Roast on the middle rack until browned and tender, 15-20 minutes.

Meanwhile, pat @salmon{20%ounce} dry with #paper towels{}; season all over with the remaining Mexican Spice Blend, salt, and pepper. Heat a drizzle of oil in a #large pan{} over medium-high heat. Add salmon and cook to desired doneness, 3-5 minutes per side. Turn off heat; transfer to a cutting board to rest.

In a #small bowl{}, combine @sour cream{3%tbsp} with half the @chimichurri{4%ounce}. You'll use the rest in the next step.

Once veggies are done, transfer to a #medium bowl{}; stir in walnuts, half the cilantro, half the @feta cheese{½%cup}, and remaining chimichurri. Toss until evenly coated.

Thinly slice salmon against the grain. Divide salmon and sweet potato jumble between plates. Top jumble with remaining cilantro and a squeeze of lemon juice. Drizzle with creamy chimichurri and serve.