Sage Rosemary Salmon with Nutty, Apple Cranberry Sweet Potatoes

For Salmon:

4 6 oz skinless salmon filets (ignore for a vegan option, or accommodate with another protein of your choice for different styles of eating)

2 teaspoons fresh chopped sage

2 teaspoons fresh chopped rosemary

1/2 teaspoon freshly ground pepper

2 cloves garlic

4 tablespoons extra virgin olive oil

For Sweet Potato, Apple Medley:

3/4 cup apple juice (unsweetened)

1 pound (about 3 cups) sweet potatoes, peeled and cut

1 cup coarsely chopped apple

2 tablespoons dried cranberries

1 1/4 teaspoon sea salt

2 tablespoons chopped walnuts, toasted

For Salmon:

1. Heat oven to 400 degrees F.

2. Mince rosemary, sage, and garlic. Rub spices, salt (saving 1/4 teaspoon for potatoes) and pepper on salmon fillets.

3. On a large baking pan, coat with olive oil and place salmon fillets on pan.

4. Place in oven for 10 minutes or until salmon is opaque throughout.

For Sweet Potato, Apple Medley:

1. In a large skillet, heat apple juice.

2. Add sweet potatoes, spread evenly. Cook, covered, over low heat until potatoes are tender.

3. Stir in apples, cranberries, and salt. Cook, covered, over low heat for a few more minutes until apples are tender.

Toasting Walnuts:

1. Heat oven to 350 degrees F.

2. Spread nuts on baking pan

3. Bake for 5-10 minutes until pieces are golden, making sure they do not burn! Stirring a few times helps!

Plate salmon with side of sweet potatoes and apple medley, sprinkle with toasted walnuts.

Enjoy!