Chimichurri Salmon & Sweet Potato Jumble

🥘 Ingredients

• Mexican Spice Blend
  2 tbsp
• cauliflower florets
  20 oz
• chimichurri
  4 oz
• cilantro
  ½ ounce
• feta cheese
  ½ cup
• lemon
  2 unit
• onion
  2 unit
• pepper
• salmon
  20 oz
• salt
• sour cream
  3 tbsp
• sweet potato
  2 unit
• walnuts
  1 oz

🍳 Cookware

• baking sheet
• paper towels
• large pan
• small bowl
• medium bowl

1. 

   1

   Adjust rack to the middle position and preheat oven to 425 degrees. Wash and dry produce. Peel and dice sweet potato into ¼-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Cut cauliflower florets into bite-size pieces if necessary. Roughly chop walnuts . Roughly chop cilantro . Quarter lemon .

   sweet potato: 2 unit, onion: 2 unit, cauliflower florets: 20 oz, walnuts: 1 oz, cilantro: ½ ounce, lemon: 2 unit
2. 

   2

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

   Mexican Spice Blend: 2 tbsp, salt, pepper
3. 

   3

   Meanwhile, pat salmon 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.

   salmon: 20 oz
4. 

   4

   In a small bowl , combine sour cream with half the chimichurri . You'll use the rest in the next step.

   sour cream: 3 tbsp, chimichurri: 4 oz
5. 

   5

   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.

   feta cheese: ½ cup
6. 

   6

   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.