Salmon & Dukkah-Spiced Vegetables

Instructions

1. Prepare & roast the vegetables

   Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Peel and medium dice the carrots. Place the diced sweet potatoes and carrots on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the dukkah seasoning; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl. Set aside to cool for at least 5 minutes.

2. Prepare the remaining ingredients

   While the vegetables roast, cut off and discard the root end of the endive; roughly chop. Peel and medium dice the orange.

3. Make the dressing

   While the vegetables continue to roast, in a bowl, whisk together the vinegar and 1 tablespoon of olive oil. Season with salt and pepper to taste.

4. Cook the fish

   While the vegetables continue to roast, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 equal-sized pieces; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skinless side down. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked to your desired degree of doneness. Transfer to a plate. Cover with aluminum foil to keep warm.

5. Make the salad & serve your dish

   Just before serving, to the bowl of cooled vegetables, add the chopped endive, diced orange, and dressing; season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the cooked fish with the salad. Top the fish with a drizzle of olive oil. Enjoy!