Name: Smoked Salmon Salad with Egg, Roasted Sweet Potato & Pistachios
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 135 ml French vinaigrette; 6 hard-cooked eggs, peeled; 1 ½ cups pistachios, unsalted; ½ medium red onion; 3 (113 g) pkg smoked salmon; 3 (142 g) pkg spring mix (mixed greens); 0.68 kg sweet potato; black pepper; extra virgin olive oil; oregano, dried; salt

Smoked Salmon Salad with Egg, Roasted Sweet Potato & PistachiosSmoked Salmon Salad with Egg, Roasted Sweet Potato & Pistachios — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

135 ml French vinaigrette

6 hard-cooked eggs, peeled

1 ½ cups pistachios, unsalted

½ medium red onion

3 (113 g) pkg smoked salmon

3 (142 g) pkg spring mix (mixed greens)

0.68 kg sweet potato

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, peel, and small dice sweet potatoes. Transfer to a large baking sheet pan, drizzle with oil, and season with spices. Toss to coat and spread out in an even layer.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, tossing halfway through, until sweet potato is fork-tender, about 12 minutes. Remove from oven.

Meanwhile, halve eggs and transfer to a platter.

Cut or tear salmon into bite-sized pieces and add to the platter with the eggs.

Peel, halve, and slice onion into thin half-moons; add to the platter.

Roughly chop pistachios, add to the platter, and set aside.

Wash and dry mixed greens. (Skip this step if they came pre-washed.)

To serve, divide mixed greens, onion, salmon, roasted sweet potato, pistachios, and eggs between plates. Drizzle with vinaigrette and enjoy!

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