Sweet Potato and Salmon Salad

Name: Sweet Potato and Salmon Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 tablespoons olive oil; Salt and pepper to taste; 4 salmon fillets; 4 cups mixed greens; 1/2 red onion, thinly sliced; 1/2 cup cherry tomatoes, halved; 1 avocado, sliced; Juice of 1 lemon; 2 tablespoons balsamic vinegar

Highlighted under: Light & Fresh

I can't get enough of this Sweet Potato and Salmon Salad! The vibrant colors and hearty ingredients make it not only visually appealing but also incredibly satisfying. I love how the sweetness of the roasted sweet potatoes complements the rich flavors of the salmon, creating a balanced dish that's perfect for lunch or dinner. Packed with nutrients, this salad is sure to become a favorite in my household. Let's dive in and discover how to make this delicious meal that feels indulgent yet is so good for you!

Created by

Lara

Last updated on 2026-02-07T22:02:28.280Z

When I first made this salad, I was skeptical about how well the sweet potato would pair with the salmon. To my surprise, the combination turned out to be a match made in culinary heaven! Roasting the sweet potatoes brings out their natural sweetness, which balances beautifully with the smoky flavor of the salmon. It’s a delightful contrast that keeps my taste buds engaged.

To make this dish even more delightful, I experimented with a zesty lemon vinaigrette that adds a bright freshness. This dressing definitely elevates the salad, transforming it from ordinary to extraordinary. I’ve also found that letting the salad sit for a few minutes before serving enhances the flavors, mingling the ingredients perfectly.

Why You'll Love This Recipe
Hearty and satisfying, perfect for any meal of the day
A beautiful and colorful presentation that impresses
Packed with nutritious ingredients that promote good health

Understanding the Ingredients

Each ingredient in this salad plays a crucial role in achieving a delicious and balanced flavor profile. The sweet potatoes not only provide natural sweetness but also a creamy texture that contrasts beautifully with the flaky salmon. Opt for medium-sized sweet potatoes for even cooking; cutting them into uniform cubes ensures they roast evenly, achieving that perfect golden exterior and tender interior after about 25 minutes in the oven.

Salmon, a key protein source in this salad, should ideally be selected based on freshness. Look for vibrant, firm fillets with minimal fishy odor. The cooking method of pan-searing adds a delightful crispiness on the outside while keeping the inside moist. If desired, you can substitute salmon with another fish like trout or a non-seafood option such as grilled chicken for a different flavor profile.

Balancing Flavors and Textures

The combination of fresh ingredients isn’t just for aesthetics; it creates an array of textures and flavors that make each bite exciting. The mixed greens provide a refreshing crunch, while the creamy avocado adds richness. When assembling, I recommend layering the ingredients so that every platter serves up a bit of each component, maximizing flavor and ensuring no single element overpowers the others.

For the dressing, the acidity from the lemon juice enhances the salad's brightness, while balsamic vinegar adds depth. Feel free to experiment with other vinegars like red wine or apple cider vinegar. Balance is key; always taste as you go and adjust with salt or more acid if necessary. The goal is to have a dish that's refreshing yet satisfying.

Ingredients

Gather these fresh ingredients to prepare your Sweet Potato and Salmon Salad:

Ingredients

2 medium sweet potatoes, peeled and cubed
2 tablespoons olive oil
Salt and pepper to taste
4 salmon fillets
4 cups mixed greens
1/2 red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1 avocado, sliced
Juice of 1 lemon
2 tablespoons balsamic vinegar

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these simple steps to create your delicious Sweet Potato and Salmon Salad:

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes, or until golden and tender.

Cook the Salmon

Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat and add the salmon. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Assemble the Salad

In a large bowl, combine mixed greens, roasted sweet potatoes, red onion, cherry tomatoes, and avocado. Flake the cooked salmon on top and drizzle with lemon juice and balsamic vinegar. Toss gently to combine.

Serve

Plate the salad and add more salt, pepper, or lemon juice to taste. Enjoy immediately!

This salad is best enjoyed fresh, but you can store leftovers in the fridge for a day.

Pro Tips

For added flavor, marinate the salmon in a bit of lemon juice and herbs before cooking. Consider adding nuts or seeds for extra crunch!

Make-Ahead Options

This Sweet Potato and Salmon Salad is perfect for meal prepping! You can roast the sweet potatoes and cook the salmon ahead of time, storing them separately in airtight containers in the fridge. The sweet potatoes can stay fresh for up to five days, while cooked salmon is best consumed within three days. Just be sure to keep all components separate until you’re ready to assemble for optimal freshness and texture.

If you’re making it for a gathering or a busy week, consider prepping the greens, cherry tomatoes, and avocado in advance as well. Store the greens in a container with a paper towel to absorb excess moisture, which helps keep them crisp. Just remember to slice the avocado right before serving to avoid browning.

Customizing Your Salad

One of the best aspects of this salad is its versatility. Feel free to customize the ingredients based on your preferences or what you have on hand. For added crunch, include nuts like walnuts or seeds like pumpkin seeds. You might also toss in other roasted vegetables such as zucchini or bell peppers, which would pair nicely with the sweet potatoes and salmon.

For a heartier variation, consider adding quinoa or farro as a base beneath the salad. This addition not only boosts the nutritional content but also provides a nutty flavor that complements the sweetness of the potatoes and the richness of the salmon.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can roast the sweet potatoes and cook the salmon in advance. Assemble everything right before serving for the best texture.

→ Is this salad suitable for meal prep?

Absolutely! It's perfect for meal prep, just keep the dressing separate until you're ready to eat.

→ What can I substitute for salmon?

Grilled chicken or chickpeas are excellent alternatives if you're looking for a different protein.

→ Can I add other vegetables?

Definitely! Feel free to add bell peppers, cucumbers, or any of your favorite veggies.