Magic Spice Salmon Superfood Salad

Magic Spice Salmon Superfood Salad

Course: Main Course

Cuisine: Universal

Diet: Gluten Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 497kcal

Author: Lauren

This Salmon Superfood Salad is made with tender, flaky salmon that’s seasoned with a delicious blend of spices and paired fresh greens, sweet blueberries and creamy goat cheese. This salad is perfect for lunch or dinner and is sure to leave you feeling satisfied and energized.

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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

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

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!

Nutrition