Sweet Potato and Salmon Salad

Name: Sweet Potato and Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced; 2 tablespoons olive oil; Salt and pepper to taste; 2 salmon fillets (6 oz each); 4 cups mixed greens (arugula, spinach, etc.); 1/4 cup red onion, thinly sliced; 1/4 cup cherry tomatoes, halved; 1/4 cup feta cheese, crumbled; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey; Salt and pepper to taste

Highlighted under: Light Nourishing Meal Ideas

I love whipping up this Sweet Potato and Salmon Salad on busy weeknights when I crave something nutritious yet satisfying. The combination of roasted sweet potatoes and flaky salmon creates a delightful medley of flavors while providing a wealth of health benefits. Toss in some fresh greens and a zesty dressing, and you have a hearty meal that not only tastes fantastic but also keeps me feeling energized. It’s quick to prepare and perfect for meal prep, making it a staple in my kitchen.

Created by

Emily

Last updated on 2026-02-07T19:21:28.633Z

This Sweet Potato and Salmon Salad has become a favorite of mine thanks to its vibrant flavors and nourishing ingredients. While preparing it, I discovered that roasting the sweet potatoes until they're caramelized enhances their natural sweetness and provides a wonderful contrast to the savory salmon. I also make sure to dress the greens lightly to let the vegetables shine.

One of my go-to tips is to opt for wild-caught salmon if possible. Not only does it have a rich flavor, but it’s also packed with omega-3 fatty acids. Pairing this with the fiber-rich sweet potatoes and crunchy greens makes for a complete meal that supports my health goals while satisfying my taste buds.

Why You'll Love This Salad
A delicious blend of sweet and savory flavors
Packed with nutrients and antioxidants
Easy to prepare and great for meal prep

Perfecting the Sweet Potatoes

The sweet potatoes are the heart of this salad, contributing natural sweetness and a creamy texture when roasted properly. For the best results, ensure you cut the sweet potatoes into uniform cubes, about 1-inch in size. This ensures even cooking and caramelization. Keep an eye on them while roasting; you want a golden-brown exterior with tender insides. If they start browning too quickly, cover them with aluminum foil to slow down the roasting process.

If you're looking to experiment, you can add spices like smoked paprika or cumin to the olive oil drizzle before roasting. This will give the sweet potatoes an additional layer of flavor that complements the salmon beautifully. Remember, the key is to let them caramelize—this sweetness is crucial for balancing the savory elements of the dish.

Salmon Cooking Techniques

Cooking the salmon can seem daunting, but it’s quite straightforward. If you prefer a perfectly moist fillet, consider cooking the salmon skin-side down first in a non-stick skillet. The skin acts as a natural protector against overcooking while helping the salmon stay juicy. Aim for a cooking time of 4-5 minutes per side on medium heat; you should see the fillet start to flake easily when done.

For a flavor boost, feel free to marinate the salmon in lemon juice, garlic, or herbs for about 30 minutes before cooking. This can enhance the fish’s profile without overpowering the delicate balance of the salad. If you're short on time, simply seasoning with salt and pepper works wonders, but marinating adds adventure!

Storage and Meal Prep Tips

This Sweet Potato and Salmon Salad is highly suitable for meal prep. You can prepare the roasted sweet potatoes and cooked salmon in advance, storing them separately in airtight containers in the refrigerator for up to four days. When you're ready to serve, just toss everything together with your fresh greens and dressing for a quick, nutritious meal.

If you anticipate leftovers, keep the dressing separate until you're ready to enjoy it. This prevents the salad from wilting and ensures that each bite remains crisp and fresh. You can also scale this recipe easily—just double the ingredients to serve a crowd, or halve it for a quick lunch or dinner for one.

Ingredients

For the Salad

2 medium sweet potatoes, peeled and diced
2 tablespoons olive oil
Salt and pepper to taste
2 salmon fillets (6 oz each)
4 cups mixed greens (arugula, spinach, etc.)
1/4 cup red onion, thinly sliced
1/4 cup cherry tomatoes, halved
1/4 cup feta cheese, crumbled

For the Dressing

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste

Combine these ingredients for a refreshing and wholesome salad!

Instructions

Roast the Sweet Potatoes

Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 25 minutes until tender and caramelized.

Cook the Salmon

While the sweet potatoes are roasting, heat a skillet over medium heat. Season the salmon fillets with salt and pepper, then add to the skillet, cooking each side for about 4-5 minutes until cooked through and flaky.

Prepare the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.

Assemble the Salad

In a large bowl, combine the roasted sweet potatoes, mixed greens, red onion, cherry tomatoes, and feta cheese. Drizzle with the dressing and toss gently.

Serve

Top each serving with the cooked salmon, and enjoy your nutritious and delicious Sweet Potato and Salmon Salad!

Serve and enjoy this colorful salad!

Pro Tips

For added flavor, consider garnishing with freshly chopped herbs like parsley or dill. You can also substitute the salmon with grilled chicken or chickpeas for a different protein option.

Ingredient Substitutions

If you're looking for a lighter protein option, grilled chicken or a plant-based protein like chickpeas can replace salmon in this salad. Chickpeas, in particular, bring a nutty flavor that pairs nicely with the sweet potatoes. For a dairy-free version, you can omit the feta cheese or substitute it with avocado for creaminess and healthy fats.

For those who want a gluten-free option, this salad naturally fits the bill. Just ensure your balsamic vinegar is certified gluten-free if you're particularly sensitive. The beauty of this salad lies in its adaptability, so don’t hesitate to mix and match ingredients based on personal preferences and dietary needs.

Serving Suggestions

This salad can be enjoyed as a main dish, especially because of the wholesome carbs from sweet potatoes combined with the protein from salmon. However, if you’re looking to serve it as a side, try pairing it with grilled meats or a light pasta dish to round out a summer meal.

For added crunch, consider including nuts or seeds, such as chopped walnuts or pumpkin seeds. They not only enhance the texture but also provide healthy fats and additional nutrients. I often sprinkle some toasted seeds on top right before serving for an extra layer of flavor and a delightful crunch.

Questions About Recipes

→ Can I prepare this salad in advance?

Yes! You can roast the sweet potatoes and cook the salmon ahead of time. Store the salad components separately and assemble just before serving.

→ What can I use instead of salmon?

You can use grilled chicken, canned tuna, or even roasted chickpeas for a vegetarian option.

→ Is this salad gluten-free?

Absolutely! All the ingredients are gluten-free, making it suitable for those with gluten sensitivities.

→ How can I make this salad vegan?

To make it vegan, replace the salmon with marinated and roasted tofu or tempeh, and omit the feta cheese.