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About This Recipe
If you’re looking to elevate your salad game, you have to try this Magic Spice Salmon Superfood Salad. Packed with vibrant colors and bold flavors, this dish combines tender, flaky salmon and crisp, fresh salad ingredients. The salmon and sweet potatoes are seasoned with the most delicious spice blend that you can whip up right at home!
Not only is this salad super delicious but it’s packed with tons of nutrients, fiber and protein making it an excellent choice for any meal. It is a fresh and light meal that will also make sure you’re full and satisfied for hours to come. No light and skimpy salads here!
If you’re looking for more filling and flavorful salads, try my blackened salmon salad, balsamic chicken salad, or my healthy chicken caesar salad!
Why You’ll Love This Superfood Salmon Salad
- Nutrient packed: this salad is packed with protein and loaded with essential nutrients. The salmon provides tons of omega-3 fatty acids, while the greens and colorful veggies offer vitamins, minerals, and antioxidants and FIBER!!
- Full of flavor: the combination of tender salmon with fresh, crisp vegetables and a zesty spice blend creates a burst of flavor in every bite.
- Customizable: easily customize this salad to any of your preferences. Add grains, swap different vegetables, or incorporate various toppings like nuts and seeds for even more flavor and texture!
- Easy to make: ready in just under 30 minutes this salad is perfect for busy weeknights or a quick but satisfying lunch!
- Super filling: the combination of protein, healthy fats, and fiber keeps you feeling full and satisfied, making sure it’s a salad that won’t leave you hungry.
- Sweet potato: I love using my vegetable chopper (on the larger setting) to evenly cut my sweet potato into small cubes. You could also use butternut squash!
- Atlantic salmon: Wild salmon or farm-raised both work! I used skinless salmon fillets but you can use the kind with the skin on too. If your salmon is frozen, be sure to thaw before using.
- Olive oil: or your favorite cooking oil.
- Greens: I used a spinach and spring mix blend but any type of greens work. You could use arugula, romaine, shredded kale leaves, etc.
- Fresh blueberries: could also sub for strawberries or any other fresh fruit in season.
- Goat cheese: could also sub for feta, blue cheese or your favorite cheese! Omit to make dairy-free.
- Light raspberry vinaigrette: or dressing of choice!
- Magic spice blend: brown sugar, sweet paprika, garlic powder, salt and black pepper
- Add more vegetables: Or switch up the vegetables! This salad is totally customizable so use what you like. Grated carrots, red bell pepper, red onion or avocado would all be amazing!
- Nuts and seeds: Toss your favorite nuts like almonds, pecans, walnuts, or pumpkin seeds for added crunch and additional healthy fats.
- Different dressing: use any dressing you love for this salad. If you want a homemade option, my balsamic vinaigrette, creamy balsamic or skinny honey mustard would be delicious!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Line a baking sheet with foil and grease with cooking spray. Whisk the magic spice ingredients together in a small bowl.
2. Add sweet potatoes to the baking sheet and spray generously with cooking spray (or brush with a little olive oil). Sprinkle half of the magic spice blend over top. Toss with your hands to evenly coat then spread out into an even layer. Bake for 10 minutes.
3. Meanwhile, prepare the salmon. Pat fillets dry with a paper towel then brush all over with one teaspoon olive oil. Season both sides with the remaining magic spice blend.
4. Move the potatoes to one side of the pan and add the salmon.
5. Cook until the salmon is done and flakes easily with a fork, about 12-15 more minutes.
6. Makes 2. Divide salad greens, blueberries and goat cheese in half between two bowls then top each with half of the cooked sweet potatoes and salmon filet (about 3.5oz/106g each if not using individual fillets). Serve immediately with fresh cracked black pepper and dressing if desired and enjoy!
This salad is great for prepping ahead of time! Go ahead and cook your salmon and sweet potatoes. Then store everything in individual airtight containers in the fridge for a couple of days. Or if taking on the go, store the salad and salmon together in an airtight container and just the dressing separately. I love using these little 2oz containers with lids to store my dressing when making these salads for meal prep!
Can I cook the salmon and sweet potatoes in the air fryer?
To cook salmon and sweet potatoes in air fryer, preheat the air fryer to 400F. When ready, spray the air fryer basket with cooking spray. Add the diced sweet potatoes and cook for 15 minutes. After minutes, shake air fryer basket and place the salmon skin side down in the air fryer basket and continue cooking 6-11 minutes, or until the internal temperature is 140F to 145F.
Can I make this salad if I don’t like salmon?
Sure! Try this recipe with my balsamic grilled chicken or smoky grilled chicken filets.
What type of salmon filets works best for this salad?
Both fresh and canned salmon are great options. I normally use Atlantic salmon but sockeye or coho salmon also work great. Just note, some of the thinner and less fatty varieties (coho, sockeye, etc.) might not take as long to cook. You can also used canned or smoked salmon for convenience if needed.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Magic Spice Salmon Superfood Salad
Ingredients
- Cooking spray
- 1 medium sweet potato (190g) cut into 1/2-inch pieces
- 8 oz. Atlantic salmon two 4-oz. filets
- 1 tsp olive oil
- 4 cups spring + spinach mix
- 1/2 cup fresh blueberries (70g)
- 1/3 cup crumbled goat cheese (42g)
- Light raspberry vinaigrette or dressing of choice, optional for serving
Magic Spice Blend
- 4 tsp brown sugar
- 2 tsp sweet paprika
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
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Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with foil and grease with cooking spray.
- Whisk the magic spice ingredients together in a small bowl.
- Add sweet potatoes to the baking sheet and spray generously with cooking spray (or brush with a little olive oil). Sprinkle half of the magic spice blend over top. Toss with your hands to evenly coat then spread out into an even layer. Bake for 10 minutes.
- Meanwhile, prepare the salmon. Pat fillets dry with a paper towel then brush all over with one teaspoon olive oil. Season both sides with the remaining magic spice blend.
- Move the potatoes to one side of the pan and add the salmon. Cook until the salmon is done and flakes easily with a fork, about 12-15 more minutes.
- Makes 2. Divide salad greens, blueberries and goat cheese in half between two bowls then top each with half of the cooked sweet potatoes and salmon (about 3.5oz/106g each if not using individual fillets).
- Serve immediately with fresh cracked black pepper and dressing if desired and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
