Seafood

Made with smoked paprika, thick wild-caught salmon filets and barbecue sauce. 40 min, makes 2, 18 ingredients.

Recipe by rachaelsgoodeats.com

Prep

15 min

Cook

25 min

Total

40 min

Makes

2

Ingredients

• 2 teaspoons smoked paprika
• 1 teaspoon chili powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon freshly ground black pepper
• 2 (6-ounce) thick, wild-caught salmon filets
• 1 tablespoon avocado oil
• 1/2 teaspoon salt
• 2 tablespoons barbecue sauce (I like Primal Kitchen brand)
• 1 large sweet potato (sliced into 1/4-inch-thick moons)
• 1 tablespoon avocado oil
• 6 cups packed spring mix, arugula, or mixed greens
• 1/2 cup torn fresh herbs (cilantro, basil, etc.)
• 1 honey crisp apple (sliced into 1/4-inch-thick slices)
• 1/4 cup chopped, toasted walnuts
• 1 small avocado (thinly sliced)
• Extra-virgin olive oil (for drizzling)
• Fresh lemon juice (for drizzling)

Instructions

Method by rachaelsgoodeats.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.
2. Make the BBQ Rub by mixing together in a small bowl, the smoked paprika, chili powder, garlic powder, onion powder, and pepper. Set aside.
3. Add the sweet potatoes to the parchment paper-lined baking sheet. Drizzle with avocado oil, 2 teaspoons of the barbecue rub, and salt. Toss to combine.
4. Transfer to the oven and bake on the middle rack for 10 minutes.
5. Carefully remove the baking sheet from the oven and move the sweet potatoes to one side of the sheet.
6. Add the salmon filets to the sheet pan, skin side down. Drizzle the avocado oil over the salmon fillets, massaging it into the flesh. Season with salt, and coat liberally with the remaining BBQ spice rub.
7. Transfer the sheet pan back to the oven and bake for 10 minutes.
8. Remove from the oven once more, then baste BBQ sauce onto each salmon fillet. Transfer the sheet back to the oven and cook for 5 more minutes, until the fish easily flakes when pressed with a fork and the sweet potatoes are charred in places. Allow to cool slightly before assembling the bowls.
9. Divide the greens and herbs evenly between two shallow bowls. Top with the salmon, sweet potatoes, apple, walnuts, and avocado. Drizzle the bowls with olive oil and lemon juice. Enjoy!