Superfood Salmon Quinoa Salad with Roasted Sweet Potatoes

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Jump to RecipeLarge salmon quinoa salad on a platter.

When making this recipe I was looking for something that was filling and reallly healthy. The blend of veggies and proteins in this salmon quinoa salad is exactly what I needed. Plus it is delicious!

Salmon Salad Ingredients

  • Quinoa: You can use any color of quinoa. White, red, or tricolor quinoa works great here. You can even make the quinoa ahead of time and keep it in the fridge.
  • Salmon: This recipe calls for two 4 ounce fillets. You can use bigger ones if you want. You could even used canned salmon to make it easier. I like to try and find high quality, wild caught salmon.
  • Lettuce: I use a spring green mix, but really any type of lettuce will do. Romaine or baby spinach works great.
  • Avocado: Avocado adds a nice creamy element to the salad. It pairs nicely with the quinoa and salmon.
  • Tomatoes: Any type of tomatoes work well in this salad. My favorite is sweet cherry tomatoes. I just slice the in half before adding them to the salad.
  • Feta: Feta adds a salty and creamy element to the salad. If you don’t eat cheese you can skip this or use a vegan feta cheese instead.
  • Nuts/Seeds: This salad calls for pine nuts or pumpkin seeds but you can really use any type of nuts or seeds. They add a nice crunch to the top of the salad.
  • Sweet Potato: Roasted sweet potatoes are a fun alternative to croutons. Plus, they are a great healthy addition to your meal.
  • Dressing: This recipe comes with a homemade dressing. It is a super simple recipe but you can  use a store bought vinaigrette dressing if you prefer.

You can also add in other ingredients based on your preferences. Some sliced green onions, fresh herbs, crunchy cucumbers, or red onion are all great additions. I also love adding a squeeze of fresh lemon juice or a fresh cracks of fresh black pepper at the end.

Salmon of top of a salad with lettuce and quinoa.

Tips for Making this Salad Easier

  • Make the dressing in a jar. Just add all the ingredients to a mason jar and shake. This way you don’t need to dirty a whisk and bowl, plus if you have extra it is already in a storage jar.
  • Cook quinoa while the potatoes cook. After you put the potatoes in the oven try to cook you quinoa and chop everything for the salad. Multi tasking will make the recipe go much quicker.
  • Add the avocado and dressing last. If you are making this ahead of time, try to add the avocado last. If it sits out for too long it will start to brown. Also, if you let the lettuce sit in the dressing for too long it can start to get soggy. Try your best to add these 2 elements right before serving.

Can I Make this Ahead of Time?

Yes! You can easily make this ahead of time. You can store it all together or put in in multiple containers for meal prep.

I love to make the quinoa and dressing ahead. I just store them in an airtight container in the fridge. Then all you need to do is roast the sweet potatoes and salmon before serving.

If you don’t mind the salmon and sweet potatoes being cold, you can make everything and store it all in the fridge for a couple of days. Just store the dressing separately and add it right before eating.

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Superfood Salmon Quinoa Salad with Roasted Sweet Potatoes

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Large salmon quinoa salad on a platter.
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Roasted Sweet Potato

  • 1 sweet potato, cubbed
  • 1 tbsp olive oil
  • 1/2 tsp salt


  • 1/2 cup dry quinoa
  • 2- 4oz salmon fillets
  • olive oil, salt, and pepper (for the salmon)
  • 4 cups spring mix lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta
  • 2 tbsp pine nuts or pumpkin seeds
  • 1 avocado, cubbed


  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar or white wine vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt


  1. Preheat your oven to 400ºF.
  2. Chop your sweet potatoes into small cubes, about 1/2 inch. Toss them with the olive oil and salt. Spread it out on a parchment paper lined baking sheet. Place them in the oven for 20 minutes.
  3. While those cook, start your quinoa. Add the quinoa and 1 cup of water to a sauce pan. Bring to a boil and then reduce the heat to low, cover, and cook for 12-15 minutes.
  4. Make you dressing by adding all your ingredients to jar or small bowl and mix together.
  5. Take out your sweet potatoes after the 20 minutes, toss them, and add your salmon (skin side down) to the baking sheet. Drizzle the salmon with a little olive oil, salt and pepper. Add the pan back into the oven for 10 minutes or until the salmon is cooked through.
  6. To a large bowl add your greens, avocado, tomato, feta, and nuts. Top with the salmon, sweet potato, and quinoa. Toss with some of the dressing. Use half to start and then add more as needed.


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