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The smoky, sweet taste of BBQ is an easy way to turn any meal into a crowd-pleaser. Tonight, we’re dusting our salmon with a blend of warm seasonings like smoked paprika, coriander and brown sugar to capture that classic BBQ flavor. Served on the side, roasted sweet potato rounds and a refreshing salad of peppery arugula, tart apple and toasted walnuts balance the salmon with perfect simplicity.

Ethan Mick

with Arugula, Apple & Walnut Salad

BBQ-Spiced Salmon & Roasted Sweet Potato Rounds

Skin-On Salmon Fillets

Arugula

Granny Smith Apple

Sweet Potato

Walnuts

Shallot

Red Wine Vinegar

Whole Grain Dijon Mustard

Bbq Salmon Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)

Ingredients

Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the sweet potato into ¼-inch-thick rounds. [Core the apple and cut into matchsticks.](#) [Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a bowl with the **vinegar**.](#)

Prepare the ingredients:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potato:

[While the sweet potato roasts, add the **mustard** to the **shallot-vinegar mixture**; season with salt and pepper to taste. Slowly whisk in **2 tablespoons of olive oil** until well combined.](#)

Make the vinaigrette:

While the sweet potato continues to roast, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a large bowl. Wipe out the pan.

Toast the walnuts:

Once the sweet potato has roasted for about 10 minutes, place the **spice blend** on a plate. Pat the **salmon fillets** dry with paper towels; season with salt and pepper on both sides. Coat the skinless side of each seasoned fillet in the spice blend (pressing to adhere). In the pan used to toast the walnuts, heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 2 to 3 minutes per side, or until browned and cooked to your desired degree of doneness. Remove from heat.

Coat & cook the salmon:

Just before serving, add the **apple** and **arugula** to the bowl of **toasted walnuts**; season with salt and pepper. [Add enough of the **vinaigrette** to coat the salad (you may have extra vinaigrette); toss to combine and season with salt and pepper to taste.](#) Divide the **roasted sweet potato**, **cooked salmon fillets** and salad between 2 dishes. Enjoy!