Roasted Salmon & Harvest Vegetables

Ingredients

• 2 lbs salmon, skin removed and cubed
• 3 sweet potatoes, peeled and cubed
• 1 red onion, diced large
• 2 cloves garlic, crushed
• 12 oz brussels sprouts, shaved
• Olive oil
• 2 tsp smoked paprika, divided
• 2 tsp onion powder, divided
• 2 tsp garlic powder, divided
• 2 tsp pepper, divided
• 2 tsp salt, divided
• ¼ cup soy sauce
• ¼ cup honey
• 1 tsp rice vinegar
• Handful of craisins
• Handful of chopped walnuts, toasted
• Jasmine rice, cooked per package instructions

Directions

1. 1Peel sweet potatoes and cut into cubes. Chop onion into large pieces and crush garlic.
2. 2Preheat oven and pan to 350°F.
3. 3Layer sweet potatoes, onion, garlic, and brussels sprouts on the hot pan.
4. 4Drizzle olive oil over the vegetables and sprinkle with 1 tsp each of salt, pepper, smoked paprika, onion powder, and garlic powder. Cover and roast for about 1 hour.
5. 5Add cubed salmon to a bowl and coat with olive oil and the remaining 1 tsp each of salt, pepper, smoked paprika, onion powder, and garlic powder. Mix well.
6. 6Cook soy sauce and honey in a small saucepan over low heat, stirring frequently. Remove from heat and stir in rice vinegar.
7. 7Remove cover from vegetables and nestle the cubed salmon evenly around the pan.
8. 8Pour the honey soy mixture over everything and return to the oven uncovered for about 20 minutes.
9. 9While salmon finishes, toast walnuts on a small sheet pan for about 10 minutes.
10. 10Layer jasmine rice in bowls, top with the vegetable and salmon mixture, then finish with craisins and toasted walnuts. Serve immediately.