Salmon & Roasted Sweet Potato Salad Recipe
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
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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