roasted salmon & sunchokes / salad with citrus & black olive

roasted salmon & sunchokes / salad with citrus & black olive

Contents of your meal kit:

oil-cured olives
citrus vinaigrette base

Equipment needed: foil-lined baking sheet, salad bowl

Finishing steps:

  1. Preheat oven to 425. While oven is heating, slice sunchokes into 1/4-inch medallions. Remove rosemary leaves from their stem and roughly chop.
  2. On a foil-lined baking sheet, toss sunchokes with olive oil, rosemary, salt & pepper. Roast 5 minutes, then move to one side of the sheet. Place salmon on the other half of the baking sheet (see note), drizzle with a little oil, and season with salt & pepper. Return the baking sheet to the oven and continue to cook 10-15 minutes or until salmon is done to your liking. Continue with next steps while sunchokes and salmon are roasting.
  3. Peel clementine and separate segments. Slice each segment in half. Push the pit out of the olives then coarsely chop. Set aside. (If you aren’t on the 28-Day Refresh, this would be an excellent time to pour yourself a glass of wine.)
  4. When salmon is done, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine.   If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
  5. Divide greens between plates and top with orange segments and olives. Serve alongside roasted salmon & sunchokes.

Notes: If you are making 4 or 6 portions, you may find you want to use a second baking sheet for the salmon.