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.
Prep ingredients: Make pickled red onions, the lemon vinaigrette dressing and bake your sweet potato croutons.
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.
Combine ingredients: In a salad bowl, toss greens with sweet potato croutons, pickled red onions, feta and pepitas.
Serve: 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