Healthy Harvest Salmon Salad Recipe

Grilled Salmon fillet on a bed of harvesst greens including roasted butternut squash, avocado and fresh blueberries.

Healthy Harvest Salmon Salad Recipe

This Harvest Salmon Salad is a healthy, quick-fix meal for lunch or dinner. It's a delicious assortment of flavor and texture with grilled salmon, sweet potatoes, avocado, greens, and more. It's fall-season healthy food in the most delicious, easy-to-make way.

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 439kcal

Author: Stephanie Wilson

Ingredients

2 4-ounce salmon filets
1 tablespoon olive oil extra virgin
salt and pepper to taste
2 cups sweet potatoes roasted
4 cups salad greens (spinach, kale, arugula, etc)
1 avocado chopped
2 ounces walnuts (roasted, salted or candied)
1/2 cup blueberries

Lemon Vinaigrette

1/4 cup lemon juice
1 garlic minced
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup olive oil extra virgin
1/2 teaspoon dried thyme
salt and pepper to taste

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Instructions

Make the Lemon Vinaigrette by whisking the ingredients together and store in a lidded jar in the refrigerator. This step can be done in advance.
To roast the sweet potatoes: Preheat the oven to 400°F. Chop the sweet potato into cubes and toss in 1 to 2 tablespoons of olive oil. Spread on a baking sheet and season with salt and pepper. Roast for 30 minutes. This step can be done in advance and refrigerated until ready to make the salad.
To grill the salmon: Season with salt and pepper and heat oil in a large skillet or grill over medium-high heat. Place salmon on the grill, skin side up, for 4 minutes, or until the flesh begins to brown. Carefully turn and cook until it's done, about 4 to 5 minutes more.
In a salad bowl, toss the greens with the sweet potatoes. Top the salad with salmon, avocado, blueberries, and walnuts. Drizzle with lemon vinaigrette just before serving. Season with salt and pepper to taste.

Notes

Lemon Vinaigrette: This recipe yields 1/2 cup and can be stored in the refrigerator for about a week. Delicious on salads all week!
Sweet Potatoes: For a flavor or vegetable variation, you can also add roasted butternut squash.
Nuts: While I'm using toasted walnuts in this salad recipe, feel free to use your favorite, like toasted pecans.
Berries: I love blueberries in this salad, but during the harvest season, thinly sliced apples are also delicious (like in our Kale Salad recipe or thinly sliced stone fruit.

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