Warm Salmon and Sweet Potato Salad with Spinach
This is a cozy, nourishing salad that blends perfectly roasted sweet potatoes with flaky salmon, peppery spinach, and a zingy citrus dressing. It’s balanced, satisfying, and easy enough for a weeknight dinner, yet fancy enough to serve to guests. The salmon adds protein and healthy fats, while the sweet potatoes bring gentle sweetness and fiber. A quick pan-sear and a quick assemble—simple, delicious, and mood-lifting.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 pinch salt, to taste
- 4 skin-on salmon fillets (about 6 oz each)
- 4 cups fresh spinach leaves
- 1/2 red onion thinly sliced
- 1 orange zest and juice
- 2 tablespoons extra-virgin olive oil (for dressing)
- 1 tablespoon honey or maple syrup (optional for sweetness)
- 1 tablespoon Dijon mustard
- 1/4 cup fresh lemon juice
- to taste salt and pepper
- 1 teaspoon balsamic vinegar (optional for depth)
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Roast for 20–25 minutes, turning halfway, until tender and lightly caramelized.
- Meanwhile, pat the salmon dry and season with a pinch of salt and pepper. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the salmon, skin-side down first if your fillets have skin, for 3–4 minutes. Flip and cook 2–3 minutes more, until just cooked through. Remove from heat and let rest.
- Prepare the dressing: in a small bowl, whisk together lemon juice, orange zest and juice, Dijon mustard, honey (if using), and the remaining 1 tablespoon olive oil. Season with salt, pepper, and a splash of balsamic if you like a touch more acidity.
- In a large bowl, toss the spinach and red onion with a light pour of the dressing to coat slightly. Add the warm roasted sweet potatoes and gently fold to combine.
- To serve, flake the salmon into large pieces and scatter over the warm salad. Drizzle a little extra dressing over the top and season with a final pinch of salt and pepper. Serve immediately while everything is warm.