Quinoa Salmon Bowl With Lemon Vinaigrette

1 cup cooked quinoa
350g salmon fillet
2 slices of lemon
1 kumara (sweet potato) chopped
1 shallot, chopped
2 C spinach
1 avocado sliced

1 Tbsp Dijon mustard
½ Tbsp red wine vinegar
2 cloves of garlic diced
Juice of ½ lemon
1 Tbsp olive oil
Salt and pepper to taste

Directions:

Preheat oven to 204°C (400°F)
Line a baking tray with baking paper, add the sweet potatoes and bake for 30 minutes, or until tender
On a separate baking tray, line it with baking paper, place the salmon skin side down, drizzle with olive oil and shallots, sprinkle with salt and pepper, and add lemon slices. Add to the oven when the sweet potatoes have about 12 minutes left
Add all the dressing ingredients into a blender, blending until combined. Place in the fridge until ready to use.
Once sweet potatoes and salmon are done cooking, evenly divide the spinach and quinoa into two bowls.

Add the sweet potatoes, salmon, shallots, and avocado, then drizzle with dressing.