Sweet Potato and Salmon Salad

Name: Sweet Potato and Salmon Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 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; 1/4 cup walnuts, chopped; Salt and pepper to taste; 3 tbsp olive oil; 1 tsp Dijon mustard; 1 tbsp apple cider vinegar; 1 tsp honey; Salt and pepper to taste

Highlighted under: Nutritious & Delicious Meals

I absolutely love making this Sweet Potato and Salmon Salad because it perfectly combines textures and flavors that keep me coming back for more. The sweetness of the roasted sweet potatoes pairs beautifully with the rich, flaky salmon. I find that this dish is not only delicious but also incredibly nutritious, making it an ideal meal for any day of the week. Whether I’m preparing lunch for myself or hosting friends, this salad always impresses with its vibrant colors and fresh ingredients.

Created by

Ella

Last updated on 2026-02-07T23:41:27.981Z

When I first experimented with this Sweet Potato and Salmon Salad, I wasn’t sure how the flavors would meld together. But the result was a delightful surprise! The creamy mustard dressing elevates the dish, making every bite a burst of flavor. I also love how the warm roasted sweet potatoes contrast with the cool greens.

This recipe has become a staple in my kitchen, particularly during the fall when sweet potatoes are at their best. I always add a sprinkle of toasted nuts for an extra crunch, which complements the textures beautifully.

Why You Will Love This Recipe
The natural sweetness of roasted sweet potatoes enhances the salmon's flavor.
It's a balanced meal that provides both protein and healthy carbs.
Easy to prepare, making it perfect for weekday lunches or dinner parties.

The Role of Sweet Potatoes

Sweet potatoes are not only the star of this salad but also bring a beautiful sweetness and vibrant color. When selecting sweet potatoes, look for those that are firm and free of blemishes. The natural sugars in sweet potatoes caramelize during roasting, resulting in a delightful contrast to the savory salmon. To achieve maximum flavor, ensure they are spread in a single layer on the baking sheet to allow for even roasting and to avoid steaming.

If you find yourself in need of a substitution, butternut squash or even carrots can work in a pinch, though they may impart different flavors and textures. Roast them for a similar time, but start checking for doneness a few minutes early, as cut size can affect cooking time.

Perfecting the Salmon

Cooking the salmon to perfection is key to this salad. Whether you pan-sear, bake, or grill, the main goal is to avoid overcooking. Salmon is done when it flakes easily with a fork and retains a slightly moist center, usually around 4-5 minutes per side in a skillet over medium-high heat. For an added layer of flavor, consider marinating the salmon in olive oil, lemon juice, and herbs for 30 minutes prior to cooking.

If you're dealing with skin-on fillets, cooking skin-side down first can add crispiness while keeping the flesh moist. If you prefer, you can also bake the salmon at 375°F (190°C) for 12-15 minutes, just keep an eye on it to prevent drying out.

Making Ahead and Storing

This Sweet Potato and Salmon Salad can be made ahead, making it an excellent option for meal prep. Roast the sweet potatoes and cook the salmon in advance, then store them separately in airtight containers in the refrigerator. The components can last for 3-4 days, allowing you to assemble fresh salads throughout the week. Just be sure to add the dressing right before eating to prevent wilting the greens.

If you're looking to enjoy this salad at a later date, consider freezing the roasted sweet potatoes. Place them in a single layer on a baking sheet until frozen, then transfer to a zip-top bag. When you're ready to use them, simply thaw and reheat before adding to the salad for a quick and nutritious meal.

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
1/4 cup walnuts, chopped
Salt and pepper to taste

For the Dressing

3 tbsp olive oil
1 tsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
Salt and pepper to taste

Instructions

Prepare the Sweet Potatoes

Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 20 minutes, or until tender and slightly caramelized.

Cook the Salmon

While the sweet potatoes roast, season the salmon fillets with salt and pepper. In a skillet, heat a little olive oil over medium-high heat and cook the salmon for 4-5 minutes on each side, or until cooked through. Remove from heat and let it rest.

Prepare the Dressing

In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper. Adjust seasoning according to taste.

Assemble the Salad

In a large bowl, combine the mixed greens, roasted sweet potatoes, red onion, and walnuts. Flake the salmon on top and drizzle with the dressing. Toss gently to combine.

Pro Tips

For added flavor, you can marinate the salmon in the dressing for 30 minutes prior to cooking. Additionally, feel free to substitute the walnuts with your favorite nuts or seeds for a different crunch.

Flavor Enhancements

Beyond the basic dressing, feel free to experiment with distinct flavors by adding fresh herbs such as dill or parsley, which can elevate the overall experience. You can also incorporate spices like smoked paprika or cumin into the dressing for a subtle kick that complements both the sweetness of the potatoes and the richness of the salmon.

Another great addition could be citrus zest, such as lemon or lime, mixed into your dressing to brighten up the salad. The acid from citrus not only enhances the flavors but also adds a refreshing note that harmonizes beautifully with the sweet potato.

Serving Suggestions

For a complete meal, consider pairing this salad with a side of quinoa or brown rice to add additional texture and substance. It can also be served alongside a warm loaf of crusty bread, which is wonderful for scooping up any leftover dressing.

If you're serving a crowd, feel free to double the quantities—this salad can easily be scaled up. Just make sure to have a larger bowl to accommodate all the ingredients, and give everyone a chance to customize their portions by adding more of their beloved ingredients.

Questions About Recipes

→ Can I prepare the salad in advance?

Yes, you can roast the sweet potatoes and prepare the dressing ahead of time. Just assemble the salad when you're ready to eat.

→ What can I substitute for salmon?

You can substitute the salmon with grilled chicken or canned tuna if you prefer.

→ Is this salad suitable for meal prep?

Absolutely! This salad stores well in the refrigerator for up to two days. Just keep the dressing separate until you’re ready to serve.

→ Can I make this salad vegan?

Yes, you can replace the salmon with roasted chickpeas or tofu for a delicious vegan option.