Barbecue Salmon and Sweet Potato Salad Bowls

Instructions

1. 1

   Set oven racks in the upper and lower thirds and preheat to 220°C/425°F. Line two rimmed baking trays, approximately 30 × 40 cm each, with baking paper. While the oven heats, scrub the sweet potatoes and slice into rounds about 6 mm thick.

2. 2

   Mix the smoked paprika, chili powder, garlic powder, onion powder and black pepper. Toss the sweet potato with 2 tablespoons olive oil, 2 teaspoons of the spice mixture and 0.5 teaspoon salt. Spread across both trays in a single layer.

3. 3

   Roast the sweet potato for 10 minutes. Meanwhile, wash and dry the lettuce and parsley, core and thinly slice the apples, slice the avocado, and roughly chop the walnuts. Whisk the lemon juice with 1 tablespoon olive oil in a large salad bowl.

4. 4

   Use four raw, skin-on salmon portions of approximately 150 g each and 2.5 cm thickness. On a separate board, pat them dry and coat the flesh with the remaining 1 tablespoon olive oil, remaining spice mixture and remaining 0.5 teaspoon salt.

5. 5

   Turn the sweet potato rounds and move them aside enough to fit two salmon portions on each tray without overlapping. Place the salmon skin-side down and roast for 10 minutes, swapping the trays between racks halfway through.

6. 6

   Brush the salmon flesh evenly with the barbecue sauce and roast for another 3–5 minutes, until the thickest part reaches 63°C/145°F and the sweet potato is tender. Check with an instant-read thermometer; lift off any finished salmon portions while the remaining food finishes cooking.

7. 7

   Toss the lettuce and parsley with the lemon dressing. Divide among four bowls and add the sweet potato, apple, avocado and walnuts.

8. 8

   Lift the salmon from its skin if preferred, place one portion in each bowl and serve immediately.