Sweet Potato and Salmon Salad

Name: Sweet Potato and Salmon Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 2 salmon fillets; 4 cups mixed salad greens; 1/2 red onion, thinly sliced; 1 avocado, diced; 1/4 cup pumpkin seeds; 3 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon honey; Salt and pepper to taste

Highlighted under: Easy Home Recipes

I love this Sweet Potato and Salmon Salad because it’s a perfect blend of flavors while being incredibly healthy. The sweet potatoes add a natural sweetness that complements the rich, savory salmon perfectly. When I first made this salad, I was amazed at how the simple dressing of olive oil and lemon juice enhanced the flavors without overpowering them. Plus, it's quick to make, making it an ideal meal for busy weeknights or a refreshing lunch option.

Created by

Emily

Last updated on 2026-02-07T21:54:28.695Z

When I first experimented with this recipe, I wanted something fresh yet filling that could be enjoyed warm or cold. Sweet potatoes are not only nutritious but they also provide a wonderful texture that ties the whole dish together. I recommend roasting the sweet potatoes until they are slightly crispy on the outside, as it enhances the flavor remarkably.

Another tip I discovered is to let the salmon marinate in a mixture of olive oil, lemon juice, and herbs for about 10 minutes before cooking. This extra step adds depth to the overall flavor profile and ensures that the salmon stays moist and tender. It's a simple touch that makes a big difference!

Why You'll Love This Recipe
Delicious balance of sweet and savory flavors
Packed with nutrients and healthy fats
Versatile as a warm meal or cold salad

Perfectly Roasted Sweet Potatoes

Roasting the sweet potatoes is crucial for achieving that delightful sweet and slightly caramelized flavor that contrasts beautifully with the salmon. Ensure the cubed sweet potatoes are evenly coated with olive oil, salt, and pepper before spreading them on the baking sheet. If they are piled too closely together, they will steam instead of roast, leading to a mushy texture. Aim for even spacing, and give them a good toss halfway through roasting to promote browning on all sides.

After roasting for about 20 minutes, check for doneness by piercing a cube with a fork; it should slide in easily. If you want extra crispiness, you can leave them in for an additional 5 minutes. The goal is to achieve tender insides with a slight crunch on the outside, which will add textural variety to your salad.

Flavor-Packed Salmon Preparations

The marination of the salmon fillets before cooking is a key step that not only enhances flavor but also ensures the fish remains moist during cooking. Allowing it to marinate for at least 10 minutes in the olive oil and lemon juice mixture helps develop a subtle tanginess. If you're short on time, a quick 5-minute marination still imparts a noticeable flavor difference, so don’t worry about making it complicated.

When cooking the salmon, aim for medium heat in your skillet. This helps prevent the fish from becoming tough. Look for a golden brown sear on one side before flipping; it usually takes about 4-5 minutes per side. If you're unfamiliar with cooking salmon, a general rule of thumb is to cook it for approximately 8 minutes per inch of thickness. Your salmon is done when it flakes easily with a fork and has lost its translucent appearance.

Customizing Your Salad

This Sweet Potato and Salmon Salad is wonderfully versatile. You can swap out the mixed salad greens for spinach or arugula for a different flavor profile. Additionally, if you’re looking for extra crunch, consider adding some sliced bell peppers or cucumber. For those without access to salmon, baked tofu or even grilled chicken can serve as excellent protein alternatives, allowing you to customize the dish to your dietary preferences.

Refrigerating the salad ingredients separately is a great way to meal prep this dish. Store the roasted sweet potatoes, salad greens, and other toppings in airtight containers. When you're ready to enjoy, simply combine the components and drizzle with the dressing. For optimal freshness, consume within three days, and avoid adding avocado until just before serving to prevent browning.

Ingredients

For the Salad

2 medium sweet potatoes, peeled and cubed
2 salmon fillets
4 cups mixed salad greens
1/2 red onion, thinly sliced
1 avocado, diced
1/4 cup pumpkin seeds

For the Dressing

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon honey
Salt and pepper to taste

Instructions

Roast Sweet Potatoes

Preheat your oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast for 20 minutes, or until they are tender and slightly crispy.

Prepare the Salmon

In a bowl, mix olive oil, lemon juice, and salt. Marinate the salmon fillets in this mixture for 10 minutes. In a skillet over medium heat, cook the salmon for 4-5 minutes per side or until cooked through.

Make the Dressing

Whisk together olive oil, lemon juice, honey, salt, and pepper in a small bowl. Set aside.

Combine Salad

In a large bowl, mix salad greens, roasted sweet potatoes, red onion, avocado, and pumpkin seeds. Flake the cooked salmon on top.

Dress the Salad

Drizzle the dressing over the salad. Gently toss to combine and serve immediately.

Pro Tips

For added flavor, consider adding fresh herbs like dill or parsley to the salad. You can also substitute the salmon with grilled chicken if preferred.

Make-Ahead and Storage Tips

For busy weeknights, this salad can be prepped ahead of time. Roast a larger batch of sweet potatoes and store them in an airtight container in the refrigerator for up to five days. This allows you to whip up the salad in a matter of minutes throughout the week. The flavors of the sweet potatoes continue to deepen in the fridge, making them even more flavorful when combined with the other ingredients later.

As for the dressing, it can also be made in advance and stored in the fridge for up to a week. Whisk all the ingredients together, then pour into a small jar for easy storage. Just give it a good shake before dressing your salad to ensure the ingredients are well-combined again. This can save you valuable time during busy lunch or dinner prep.

Troubleshooting Common Issues

A common issue when making roasted sweet potatoes is achieving the right texture. If they turn out mushy, check that they were spread out evenly on the baking sheet and not overcrowded. Stirring them midway through the roasting process is also crucial to ensure even cooking. If you find them undercooked, you can always pop them back in the oven for a few more minutes until they reach that perfect balance of tenderness and crispiness.

For the salmon, if you encounter dryness, be mindful of the cooking time. Remember that it continues to cook slightly even after you remove it from the skillet due to residual heat. Keep a close eye on the fish, especially if using thinner fillets. If you’re uncertain, using a food thermometer can help ensure the internal temperature reaches 145°F (63°C) without overcooking.

Serving Suggestions

This salad is great on its own, but consider adding a side of quinoa or couscous for a heartier meal. The nuttiness of quinoa complements the flavors beautifully and adds additional protein and fiber. If serving to guests, you might offer a selection of dressings alongside to allow for personal preference—while the olive oil and lemon is light and refreshing, a honey mustard dressing would introduce a lovely sweetness that pairs well with the salmon.

For a different twist, try serving this salad in a wrap using whole wheat or spinach tortillas. Simply layer the salad ingredients inside the wrap and enjoy it on the go. It’s a portable, nutritious lunch option that doesn’t compromise on flavor. Adding a few cherry tomatoes or sliced radishes could further enhance the flavor and color profile.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can prepare the sweet potatoes and salmon ahead of time and store them separately. Assemble the salad just before serving.

→ What can I substitute for salmon?

You can use grilled chicken, tofu, or chickpeas for a vegetarian option.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the sweet potatoes and salmon, or enjoy it cold.

→ Is this salad gluten-free?

Yes, all ingredients used in this recipe are gluten-free.