Sweet Potato and Salmon Salad

Name: Sweet Potato and Salmon Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 salmon fillets; 4 cups mixed greens (spinach, arugula, etc.); 1/4 red onion, thinly sliced; 1/4 cup crumbled feta cheese; 1 tablespoon olive oil; Salt and pepper to taste; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 tablespoon honey; 2 tablespoons olive oil

Highlighted under: Clean Eating Recipes

I absolutely love creating vibrant salads that not only taste great but are also packed with nutrients. This Sweet Potato and Salmon Salad is one of my favorites, combining the earthy sweetness of roasted sweet potatoes with the rich, flaky texture of salmon. The addition of fresh greens and a zesty dressing elevates the flavors to another level. Whether I’m having it for lunch or dinner, this salad never fails to satisfy my cravings and make my day feel a bit more special.

Created by

Emily

Last updated on 2026-02-07T23:06:29.009Z

When I was experimenting with salads, I wanted to create something hearty yet refreshing. That's when I came up with the Sweet Potato and Salmon Salad. The combination of ingredients not only tasted fantastic but also provided a satisfying meal that I could enjoy guilt-free. Roasting the sweet potatoes enhances their natural sweetness, providing a wonderful contrast to the flavor of the salmon.

One valuable tip I discovered is to let the sweet potatoes cool slightly before mixing them into the salad. This prevents the greens from wilting and maintains that delightful crunch. It’s a simple trick that makes all the difference in texture and enjoyment!

Why You'll Love This Recipe
A delightful harmony of flavors with sweet and savory notes
Nutritious ingredients that keep you feeling energized
Quick and easy, perfect for busy weeknights or meal prep

Unlocking the Flavors of Sweet Potatoes

Roasting sweet potatoes brings out their natural sweetness and creates a delightful caramelization on the edges. To achieve this, the key is to ensure they are spread in a single layer on the baking sheet. Overcrowding can lead to steaming instead of roasting, so give them ample space to brown. A good visual cue is when they start turning golden brown and can be easily pierced with a fork, which usually takes about 25 minutes at 400°F (200°C).

If you're looking for recipe variations, consider adding spices like smoked paprika or cumin to the olive oil before coating the sweet potatoes. This not only enhances the flavor but also provides an earthy depth that complements the salmon beautifully. Additionally, for a bit of crunch and a hint of nuttiness, you can sprinkle chopped pecans or walnuts over the sweet potatoes just before they're done roasting.

Getting the Salmon Just Right

For perfectly cooked salmon, it's crucial to monitor the timing closely. When roasting alongside the sweet potatoes, aim for a cooked internal temperature of 145°F (63°C). The salmon should appear opaque and flake easily with a fork. If you notice the top is browning too quickly, covering it with foil can help prevent burning while allowing the fish to cook through. A good technique I often use is to let the salmon rest for a few minutes after roasting; this allows the juices to redistribute for a moister bite.

Should you want to switch things up, feel free to use a different type of fish, such as trout or even a firm white fish like cod. Just keep in mind that cooking times may vary slightly based on the thickness of the fillets. Adjust your roasting time accordingly to ensure your fish is tender and flaky.

Tasty Tips for the Dressing and Assembly

The dressing for this salad is a fantastic balance of tangy and sweet, thanks to the blend of balsamic vinegar and honey. If you're looking to cut calories or sugar, consider using a sugar-free honey substitute or even a splash of lemon juice for brightness. When whisking the dressing, ensure all ingredients are combined until you achieve a smooth and glossy texture, which usually takes about 30 seconds. This small emulsification step can elevate the flavor and texture of the salad significantly.

When it comes time to assemble, I recommend layering the ingredients: Start with the greens as the base, followed by sweet potatoes, salmon, and finally, the red onion and feta cheese on top. This helps ensure every bite is beautifully balanced. For meal prep, this salad can be stored in individual containers for up to three days. Just keep the dressing separate until you're ready to serve to keep everything fresh and vibrant.

Ingredients

Salad Ingredients

2 medium sweet potatoes, peeled and cubed
2 salmon fillets
4 cups mixed greens (spinach, arugula, etc.)
1/4 red onion, thinly sliced
1/4 cup crumbled feta cheese
1 tablespoon olive oil
Salt and pepper to taste

Dressing

2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons olive oil

Feel free to customize this salad with your favorite ingredients!

Instructions

Prepare the Sweet Potatoes

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

Cook the Salmon

In the last 10 minutes of roasting the sweet potatoes, season the salmon fillets with salt and pepper. Place them on a separate baking sheet and roast alongside the sweet potatoes until cooked through, about 10-12 minutes.

Prepare the Dressing

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

Assemble the Salad

In a large bowl, combine the mixed greens, sliced red onion, roasted sweet potatoes, and salmon. Drizzle with the dressing and toss gently to combine. Top with crumbled feta cheese.

Serve immediately and enjoy your nutritious salad!

Pro Tips

Make sure to let the sweet potatoes cool a bit to maintain the crispness of the greens. You can also grill the salmon for added flavor!

Storage and Make-Ahead Tips

If you're preparing this salad in advance, it's best to store the components separately. The roasted sweet potatoes and salmon can be kept in airtight containers in the refrigerator for up to three days. When ready to assemble, simply mix in the fresh greens and dressing. This will keep the greens crisp and prevent wilting. If you want to extend the life of your sweet potatoes, consider freezing them; just make sure to cool them completely and then store in freezer-safe bags or containers. They’ll keep for about three months.

When reheating the sweet potatoes, do so in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. This helps retain their texture over microwaving, which can make them soggy. Similarly, reheating the salmon in the oven will help maintain its flakiness rather than drying it out in the microwave.

Serving Suggestions

This Sweet Potato and Salmon Salad pairs wonderfully with crusty bread or whole grain crackers, making it an ideal choice for a light lunch or dinner. For a more filling meal, consider serving it alongside quinoa or wild rice. This will not only enhance the nutritional profile but also provide a satisfying texture contrast with the salad's freshness.

If you want to elevate the presentation, try garnishing the salad with toasted pumpkin seeds or a sprinkle of fresh herbs like dill or parsley, which can beautifully complement the salmon. Additionally, if you're hosting a gathering, consider serving this salad as part of a buffet-style meal alongside other vibrant options for a colorful spread.

Questions About Recipes

→ Can I use canned salmon?

Yes, canned salmon can be a quick and convenient substitute. Just flake it and add it to the salad.

→ What other vegetables can I add?

Feel free to add any seasonal vegetables, such as bell peppers or cucumbers for extra crunch.

→ Is this salad good for meal prep?

Absolutely! Keep the dressing separate until ready to eat to maintain the freshness of the greens.

→ How can I make this salad vegan?

You can replace the salmon with chickpeas or tempeh, and omit the feta cheese or use a dairy-free alternative.