Chimichurri Salmon & Sweet Potato Jumble

🥘 Ingredients

• cauliflower florets
  2 c
• chimichurri
  2 tbsp
• cilantro
  ¼ cup
• feta cheese
  ½ cup
• lemon
  1 unit
• mexican spice blend
  1 packet
• olive oil
  2 tbsp
• onion
  1 unit
• salmon
  2 filets
• sour cream
  2 tbsp
• sweet potato
  1 unit
• walnuts
  ¼ cup

🍳 Cookware

• baking sheet
• small bowl
• medium bowl

1. 

   1

   sour cream feta cheese onion walnuts lemon sweet potato cauliflower florets mexican spice blend cilantro chimichurri salmon olive oil

   sour cream: 2 tbsp, feta cheese: ½ cup, onion: 1 unit, walnuts: ¼ cup, lemon: 1 unit, sweet potato: 1 unit, cauliflower florets: 2 c, mexican spice blend: 1 packet, cilantro: ¼ cup, chimichurri: 2 tbsp, salmon: 2 filets, olive oil: 2 tbsp
2. 

   2

   Preheat oven to 425 degrees. Wash and dry all produce.
3. 

   3

   Toss sweet potato (diced), onion (sliced), and cauliflower florets on a baking sheet with a large drizzle of olive oil, half the mexican spice blend, salt, and pepper. Roast until tender ⏱️ 20 minutes .
4. 

   4

   Meanwhile, pat salmon dry with paper towels. Season all over with remaining mexican spice blend, salt, and pepper.
5. 

   5

   In a small bowl , combine sour cream with half the chimichurri. Set aside.
6. 

   6

   Once veggies are done, transfer to a medium bowl . Stir in walnuts, half the cilantro, half the feta cheese, and remaining chimichurri. Toss until evenly coated.
7. 7

   Thinly slice salmon against the grain. Divide salmon and veggie jumble between plates. Drizzle with chimichurri sour cream and top with remaining feta cheese and cilantro. Serve with lemon wedges.