Orchard Salmon Spinach Salad

🥘 Ingredients

• Honey Dijon Dressing
  2 tbsp
• Sweet and Smoky BBQ Seasoning
  1 tbsp
• apple
  1 unit
• black pepper
  1 tsp
• cooking oil
  1 tsp
• olive oil
  1 tbsp
• pecans (toasted)
  1 unit
• salmon
  2 fillets
• salt
  1 tsp
• spinach
  5 oz
• sweet potato (peeled and cubed)
  1 unit

🍳 Cookware

• baking sheet
• medium pan
• large bowl

1. 

   1

   pecans spinach sweet potato Honey Dijon Dressing apple Sweet and Smoky BBQ Seasoning salmon black pepper olive oil cooking oil salt

   pecans: 1 unit (toasted), spinach: 5 oz, sweet potato: 1 unit (peeled and cubed), Honey Dijon Dressing: 2 tbsp, apple: 1 unit, Sweet and Smoky BBQ Seasoning: 1 tbsp, salmon: 2 fillets, black pepper: 1 tsp, olive oil: 1 tbsp, cooking oil: 1 tsp, salt: 1 tsp
2. 

   2

   Adjust oven rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. Toss sweet potato with olive oil, salt, and black pepper. Spread on a baking sheet and roast until tender ⏱️ 15 minutes .
3. 

   3

   While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles.
4. 

   4

   Pat salmon dry with paper towels; season all over with remaining Sweet and Smoky BBQ Seasoning, salt, and black pepper. Heat cooking oil in a medium pan over medium-high heat. Add salmon and cook until crispy and cooked through ⏱️ 5 minutes .
5. 5

   In a large bowl , toss spinach, apple, and roasted sweet potato with Honey Dijon Dressing to taste. Season with salt and black pepper. Divide among plates and top with pecans and salmon.