Our fool-proof way to cook salmon makes this bowl with #alltheveggies so easy and delicious! We love the spicy bite that these thinly shaved radishes and baby arugula bring, a perfect way to cut through the rich fish.

Makes 4 servings

What you need:

3 sweet potatoes, scrubbed and diced ½ inch
½ red onion, diced
2 tablespoons Tessemaes's Lemon Garlic
Coarse salt and freshly ground pepper
4 wild salmon fillets (6 ounces each)
4 tablespoons Tessemae’s Honey Mustard
5 oz baby arugula
1 bunch mixed radishes, thinly sliced
4 mini cucumbers, halved and sliced
Tessemae’s Honey Poppyseed, for serving

 

What you do:

1. Heat your oven to 450F. Toss sweet potatoes with lemon garlic on a large rimmed baking sheet and season with salt and pepper. Roast until browned and tender, 20 to 25 minutes.
2. While the sweet potatoes roast, line another rimmed baking sheet with foil and arrange the salmon on top. Spread the Honey Mustard over the fillets.
3. When the sweet potatoes are done, switch oven to broil on high heat. Broil the salmon until just cooked through, 6 to 8 minutes.
4. Arrange the roasted sweet potatoes, arugula, radishes, and cucumbers in bowls drizzled with Honey Poppyseed. Serve the salmon on top.