Orchard Salmon Spinach Salad

Name: Orchard Salmon Spinach Salad
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tbsp Sweet and Smoky BBQ Seasoning (divided); 2 unit apple; black pepper; 1 tsp cooking oil; 3 oz honey Dijon dressing; 2 tsp olive oil; paper towels; 1 oz pecans; 20 oz salmon; salt; 10 oz spinach; 2 unit sweet potato

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👥 4 servings 📊 easy ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 20 minutes source_chef: Recipe Development Team

🥘 Ingredients

Sweet and Smoky BBQ Seasoning (divided)
2 tbsp
apple
2 unit
black pepper
cooking oil
1 tsp
honey Dijon dressing
3 oz
olive oil
2 tsp
paper towels
pecans
1 oz
salmon
20 oz
salt
spinach
10 oz
sweet potato
2 unit

🍳 Cookware

baking sheet
medium pan
large bowl

1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. Dice sweet potato into half-inch pieces. (TIP: Feel free to peel first if you like.) Toss on a baking sheet with a large drizzle of olive oil , Sweet and Smoky BBQ Seasoning - 1 tsp (2 tsp for 4 servings), and a pinch of salt and black pepper . (You'll use the rest of the BBQ Seasoning later.) Roast on middle rack, tossing halfway through, until tender and lightly browned, ⏱️ 20 minutes to ⏱️ 25 minutes . Let cool at least ⏱️ 5 minutes after removing from oven.

sweet potato: 2 unit, olive oil: 2 tsp, Sweet and Smoky BBQ Seasoning: 2 tbsp (divided), salt, black pepper
2

While sweet potato roasts, halve and core apple ; quarter halves lengthwise, then thinly slice crosswise into triangles. Place pecans in a medium pan , preferably nonstick, over medium heat. Toast, shaking pan frequently, until fragrant, ⏱️ 2 minutes to ⏱️ 3 minutes . Turn off heat; remove pecans from pan.

apple: 2 unit, pecans: 1 oz
3

Pat salmon dry with paper towels ; season all over with remaining BBQ Seasoning, salt, and pepper. Heat a drizzle of cooking oil in pan used for pecans over medium heat. Add salmon and cook until browned and cooked through, ⏱️ 5 minutes to ⏱️ 7 minutes per side. Turn off heat; transfer to a cutting board.

salmon: 20 oz, paper towels, cooking oil: 1 tsp
4

In a large bowl , toss spinach , apple, and roasted sweet potato with honey Dijon dressing to taste. Season with salt and pepper. Slice salmon crosswise. Divide salad between bowls and top with sliced salmon. Garnish with toasted pecans and serve.

spinach: 10 oz, honey Dijon dressing: 3 oz