Instructions

1. If the quinoa is uncooked, begin cooking that according to the package directions.
2. Meanwhile, heat 2-3 tsp of olive oil in a skillet over medium heat and add the sweet potatoes. Stir to coat them in the olive oil, then continue to cook, stirring occasionally, until fork tender and lightly browned. Remove from skillet and set aside.
3. Salt and pepper your salmon. Return the same skillet to medium heat and add more olive oil, if needed. Once the oil is hot, cook the salmon fillets skin side-down until they are almost fully cooked (I usually aim for 3/4 of the way done.) Flip the fillets to the other side to add some color to the top and finish cooking. They are fully cooked at 145ºF.
4. Set the fillets aside on a plate. (If you prefer to eat the skin, you may want to lay them skin side-up or on a cooling rack so the skin stays crisp.) Drizzle the meat with a good squeeze of lemon (but reserve 1 Tbsp lemon for the salad dressing).
5. In a small bowl, whisk together the olive oil, 1 Tbsp lemon juice, white wine vinegar, orange juice, dijon mustard, and salt and pepper to taste.
6. In a large bowl or salad bowl, toss together the spring mix, sweet potato, quinoa, and cranberries. You can either add some dressing now and toss to coat, or serve the dressing on the side.
7. To serve, divide the salad between two bowls. Serve the salmon on top of the greens (skin side-up if you eat it, down if you don't). Eat up!