Superfood Salmon Salad
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.
Make pickled red onions, the lemon vinaigrette dressing and bake your sweet potato croutons.
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.
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.
- Dairy-free – Feel free to leave of the feta cheese for a dairy-free version.
- Mix-ins – Feel free to switch up your mix-ins for this superfood salad… I often do! Sometimes I change up the veggies based on what I have on hand. Feel free to get creative and make this your own!
- Dressing – I love the lemon vinaigrette dressing I created for this salad but any dressing would work if you’re in a pinch. Some options: creamy balsamic dressing, balsamic vinaigrette, apple cider vinaigrette or white balsamic vinaigrette.
Serving: 1salad without dressing | Calories: 476kcal | Carbohydrates: 38g | Protein: 32g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 650mg | Fiber: 9g | Sugar: 9g