This salmon salad is loaded with roasted sweet potato croutons, avocado, pickled onions and dressed in a light lemon vinaigrette! It’s an easy go-to meal you’ll love having as part of your weekly rotation.

Have you noticed that I LOVE doing recipe recreations? It’s kind of my thing and I’ve got another copycat recipe for ya today! This salad is inspired by the grilled salmon superfood salad at Bonefish Grill. It’s kind of funny because although I’ve been to Bonefish Grill before (many years ago) I’ve actually never had the superfood salmon salad. One of my Instagram peeps mentioned that it’s their favorite and it sounded delicious, so I thought it would be fun to recreate!

WATCH HOW TO MAKE THIS SUPERFOOD SALAD:

I’m extra excited to share this recipe with you because I’ve finally perfected how to cook wild-caught salmon (which has less fat than farm-raised).

So If you don’t want to make the entire salad, at least make the seared salmon. The key is to cook at a high heat for a short amount of time so it doesn’t dry out and get tough. A good rule of thumb is to cook it for 8 to 10 minutes per inch of thickness, regardless of the cooking method.

I personally like searing it in a little avocado oil because the salmon gets golden and a little crispy.

Salmon is an amazing source of omega-3 fatty acids which is hard to get in the Standard American Diet. There is a huge difference of the quality of salmon based on where you get it – wild caught or farm raised. Wild salmon is caught in… you guessed it: the wild. It’s caught in its natural habitat.

Farm raised salmon is raised in a fish farm. The nutrition facts for wild vs. farmed salmon are kind of crazy! If I didn’t do some research, I would have thought the stats would have been fairly similar. Not the case! Farmed salmon has a lot more fat, almost three times the amount of omega-6 fatty acids and three times the amount of saturated fat. It also has almost 50% more calories. Farmed salmon also generally has higher amounts of contaminants.

Disclaimer after having said all of that: all salmon is still good salmon! Wild caught salmon can be more expensive and not available in every grocery store so get what’s available and what you can afford. Not something to stress about, just wanted to share some interesting facts to keep in mind when you’re shopping for salmon.

This superfood salmon recipe not only has all the nutrients from the salmon but a slew of other superfoods as well — leafy greens, sweet potatoes, pickled onions and pepitas. The combo is super flavorful, especially with the light lemon dressing. I hope you love it as much as we do!

Superfood Salmon Salad

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★★★★★

5 from 3 reviews

• Author: Brittany Mullins
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 2 1x

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Description

This salmon salad is loaded with roasted sweet potato croutons, avocado, pickled onions and dressed in a light lemon vinaigrette! It’s an easy go-to meal you’ll love having as part of your weekly rotation. 

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Ingredients

• 2 – 4oz boneless salmon filets (wild-caught if possible)
• 1 Tablespoon avocado oil
• sea salt and pepper
• 4 cups baby kale + romaine (or spring mix)
• 2 cups sweet potato croutons
• 1/2 avocado, sliced
• 1/4 cup pickled red onions
• 1/4 cup crumbled feta
• 2 Tablespoons pepitas
• Lemon vinaigrette dressing

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Instructions

1. Make pickled red onions, the lemon vinaigrette dressing and bake your sweet potato croutons.
2. Sear salmon. Season salmon filets with sea salt and ground pepper. Heat oil in a large skillet (a cast-iron works great) over medium-high heat. Place salmon in pan, skin side up for about 4 minutes or until the flesh is golden brown. Turn and cook until salmon is medium-rare, about 4 more minutes.
3. In a salad bowl, toss greens with sweet potato croutons, pickled red onions, feta and pepitas. Divide between 2 plates. Top salad with salmon and avocado. Then drizzle with the lemon vinaigrette. Season with additional salt and pepper, to taste.

• Category: Salad
• Method: Sear
• Cuisine: American

Nutrition

• Serving Size: 1 salad without dressing
• Calories: 476
• Sugar: 9g
• Sodium: 650mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 9g
• Protein: 32g
• Cholesterol: 82mg

Keywords: seared salmon salad, wild-caught salmon

If you make this superfood salmon salad please be sure to leave a comment and star rating below. It’s so helpful for us here at EBF and helps other EBF readers as well.