Chimichurri Salmon with Roasted Sweet Potato and Cauliflower

This colorful dish brings together tender salmon, roasted sweet potatoes and cauliflower, all tossed in a vibrant chimichurri sauce. The creamy chimichurri drizzle adds a tangy finish, while crunchy walnuts and salty feta provide texture and flavor in every bite.

Perfect for a quick and satisfying meal, this recipe is packed with protein and vegetables, making it a wholesome choice for any night of the week.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 ounce ChimichurriView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Peel and dice sweet potato into ¼-inch pieces. Halve, peel and cut onion into ½-inch wedges. Cut cauliflower into bite-size florets if needed. Roughly chop walnuts and cilantro. Quarter lemon.
2. On the baking sheet, toss sweet potato, onion and cauliflower with a drizzle of oil, half the Mexican spice blend, salt and pepper. Roast for 15-20 minutes, until browned and tender.
3. Meanwhile, pat salmon dry with paper towels. Season all over with remaining Mexican spice blend, salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Cook salmon for 3-5 minutes per side, until cooked through. Transfer to a cutting board to rest.
4. In a small bowl, combine sour cream with half the chimichurri. Set aside.
5. When vegetables are done, transfer to a medium bowl. Add walnuts, half the cilantro, half the feta and remaining chimichurri. Toss to coat.
6. Slice salmon against the grain. Divide salmon and sweet potato jumble between plates. Top jumble with remaining cilantro and a squeeze of lemon. Drizzle with creamy chimichurri and serve.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

Can I make this recipe vegetarian?

Absolutely! Omit the salmon and add extra vegetables or a plant-based protein like tofu or chickpeas.