RecipesDowntowner Woodfire GrillSalmon & Roasted Sweet Potato Salad

Salmon & Roasted Sweet Potato Salad Recipe

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@downtownerwoodfiregrill

Oct 13 2025

45m

Serves 2

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Recipe information

Make Salmon & Roasted Sweet Potato Salad in just 45m. Baby spinach topped with wild Canadian salmon, roasted sweet potatoes, mandarin oranges, cucumber, roasted tomatoes, candied walnuts, feta & honey Dijon dressing

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Ingredients

Salad Base

Salmon

Roasted Sweet Potatoes

Honey Dijon Dressing

Preparation

Roasting the Sweet Potatoes

1. Preheat the Oven

Preheat your oven to 425°F (220°C).

2. Prepare Sweet Potatoes

Peel and cube the sweet potatoes into bite-sized pieces.

3. Season and Roast

In a bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until they are tender and slightly caramelized, flipping halfway through.

Cooking the Salmon

4. Season Salmon

While the sweet potatoes are roasting, season the salmon fillets with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.

5. Cook Salmon

In a non-stick skillet over medium-high heat, cook the salmon fillets for 4-5 minutes on each side, or until cooked through and flaky.

Preparing the Dressing

6. Mix the Dressing

In a small bowl, whisk together 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 3 tablespoons of olive oil, and 2 tablespoons of apple cider vinegar. Season with salt and black pepper to taste.

Assembling the Salad

7. Combine Salad Ingredients

In a large bowl, combine the baby spinach, sliced cucumber, mandarin oranges, roasted sweet potatoes, roasted tomatoes, candied walnuts, and crumbled feta cheese.

8. Add Salmon and Dressing

Place the cooked salmon on top of the salad, drizzle with honey Dijon dressing, and toss gently to combine. Serve immediately.

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