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Dairy
Easy
6 Servings
Allergens 
25 Minutes
Diets
Here’s a quick and easy salmon dinner with roast sweet potatoes and salad, perfect for Chol Hamoed- or any weeknight!
6 pieces salmon
2 tablespoons Gefen Olive Oil
1 and 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
6 sweet potatoes
2 tablespoons Gefen Olive Oil
1/2 teaspoon salt
2 pounds romaine lettuce, washed and chopped
8 ounces Ta’amti Feta, crumbled
1/2 cup slivered almonds
1/2 cup dried cranberries
1/4 cup Gefen Extra-Virgin Olive Oil
3 tablespoons apple cider vinegar
2 cloves of garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat the oven to 375 degrees Fahrenheit.
Place salmon in a baking dish and pour the olive oil and spices over it.
Rub everything into the salmon well.
Bake for 16 to 18 minutes, depending on your preference for doneness.
Wash, peel, and cup the sweet potatoes into fries. Preheat oven to 400 degrees Fahrenheit.
Place on a lined baking tray.
Drizzle the olive oil and salt over the sweet potatoes and mix them well so they are evenly coated.
Roast for around 15 minutes, turn the fries over and continue roasting for another 15 to 20 minutes or until they are golden brown.
Add lettuce, feta cheese, nuts, and cranberries to a big bowl.
Mix together the olive oil, vinegar, garlic, salt, and pepper. Pour the dressing over the salad and mix.
This recipe originally appeared on Kosher Meal Plans.
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