I’ve been on a salmon salad kick lately and I’m NOT mad about it. Roasted sweet potatoes with rosemary and smoked paprika (the smoky thing? Huge.), flaky sockeye, peppery arugula, sweet corn, and the move that makes it all sing?
Chimichurri. Plus cold goat cheese crumbled over the top. Cold. Creamy. Chaotic in the best way.
How to Pan-Sear Salmon Perfectly
Pat that sockeye fillet DRY with paper towels (moisture kills the crust). Heat a skillet over medium-high until a water droplet sizzles on contact, then add a thin slick of olive oil.
Lay the salmon SKIN-SIDE DOWN and DON’T touch it for 4-5 minutes… resist the urge to peek! Flip carefully, cook another 2-3 minutes for a gorgeous pink center, then season with salt and pepper.
Make It Ahead & Meal Prep Tips
- Roasted Sweet Potatoes & Rice: Cook these components up to 3 days ahead. Store them separately in airtight containers in the fridge. They reheat well in the microwave.
- Salmon Prep: Cook salmon up to 2 days in advance. Store it whole or flaked. IMPORTANT: Keep it chilled and only warm gently when assembling, or enjoy it cold.
- Fresh Assembly: Do NOT dress the salad. Combine the greens, reheated potatoes, rice, salmon, corn, and tomatoes just before serving. Add the chimichurri last.
- Goat Cheese & Basil: Keep these separate until the final moment. They are best fresh, adding the cheese and herbs right before you eat.
Related Recipes
- Greek Salad with Salmon
- Cold Shrimp Salad
- Grilled Jerk Salmon
- Lemon Orzo Salad with Shrimp
- Shrimp Cocktail Salad
- 15-Minute Blackberry Avocado Arugula Salad
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 470-540
- Protein: 22-27 g
- Fat: 19-24 g
- Carbohydrates: 55-64 g
Ingredients
For the roasted base:
- 2.25 cups sweet potatoes (cut into 1-inch cubes for even roasting)
- 1 tbsp olive oil (I use Bertolli Extra Virgin for roasting)
- 3/4 tsp garlic powder
- 3/4 tsp rosemary (freshly minced, about 1/4-inch pieces)
- 1/4 tsp smoked paprika
- salt to taste
- pepper to taste
- 1/4 cup brown rice
For the salad:
- 1 cup arugula
- 3.5 oz sockeye salmon
- 1/4 cup corn
- 1/3 cup cherry tomatoes (halved for easier eating)
- 3 tbsp basil
- 3 tbsp chimichurri (I prefer Gardel’s Authentic for best flavor)
- 2 tsp goat cheese (chilled to make crumbling easier)
Step 1: Season and Roast Sweet Potatoes
- 2.25 cups sweet potatoes
- 1 tbsp olive oil
- 3/4 tsp garlic powder
- 3/4 tsp rosemary
- 1/4 tsp smoked paprika
- salt to taste
- pepper to taste
Begin by preheating your oven to 400°F.
While it heats, toss the cubed sweet potatoes in a bowl with olive oil, garlic powder, minced rosemary, smoked paprika, salt, and pepper until evenly coated.
Spread them in a single layer on a baking sheet and place in the oven for 18-20 minutes, stirring halfway through, until golden and tender.
Meanwhile, measure out the brown rice, halve the cherry tomatoes, and mince the fresh basil.
Having everything prepped before the potatoes finish cooking will make final assembly seamless.
Step 2: Simmer the Brown Rice
- 1/4 cup brown rice
In a small saucepan, cook the brown rice according to package directions (typically about 30-40 minutes).
Start this early since it will cook simultaneously with your sweet potatoes and salmon.
Once cooked, set aside and keep warm until ready to assemble.
Step 3: Flake the Pan-Seared Salmon
- 3.5 oz sockeye salmon
- salt to taste
- pepper to taste
While the potatoes roast and rice cooks, cook the salmon to your preferred doneness—I recommend pan-searing it skin-side down in a hot skillet with a touch of olive oil for about 4-5 minutes per side for medium doneness, which keeps it moist and flavorful.
Season with a pinch of salt and pepper.
Once cooked, set aside and break into bite-sized pieces when ready to assemble.
Step 4: Build the Arugula Base
- 1 cup arugula
- roasted sweet potatoes from Step 1
- cooked brown rice from Step 2
Place the arugula in a serving bowl as your fresh, peppery foundation.
Add the warm roasted sweet potatoes from Step 1 and the cooked brown rice from Step 2 to the greens.
The warmth of the potatoes and rice will gently wilt the arugula slightly while maintaining its character.
Step 5: Layer the Vegetables and Cheese
- cooked salmon from Step 3
- 1/4 cup corn
- 1/3 cup cherry tomatoes
- 2 tsp goat cheese
Top the salad with the cooked salmon from Step 3, corn, and halved cherry tomatoes.
I find it’s best to add the goat cheese last and right before serving—crumbling the cold cheese directly over the warm salad creates a wonderful textural contrast that adds richness without overwhelming the dish.
Step 6: Drizzle with Chimichurri Dressing
- 3 tbsp basil
- 3 tbsp chimichurri
Sprinkle the minced fresh basil over the top of the salad, then drizzle generously with the chimichurri sauce.
Toss everything together gently just before eating to distribute the vibrant herbaceous flavors throughout.
The chimichurri ties all the components together with its bright, assertive character.
Nutritious Salmon and Sweet Potato Salad
Ingredients
Method
- Begin by preheating your oven to 400°F. While it heats, toss the cubed sweet potatoes in a bowl with olive oil, garlic powder, minced rosemary, smoked paprika, salt, and pepper until evenly coated. Spread them in a single layer on a baking sheet and place in the oven for 18-20 minutes, stirring halfway through, until golden and tender. Meanwhile, measure out the brown rice, halve the cherry tomatoes, and mince the fresh basil. Having everything prepped before the potatoes finish cooking will make final assembly seamless.
- In a small saucepan, cook the brown rice according to package directions (typically about 30-40 minutes). Start this early since it will cook simultaneously with your sweet potatoes and salmon. Once cooked, set aside and keep warm until ready to assemble.
- While the potatoes roast and rice cooks, cook the salmon to your preferred doneness—I recommend pan-searing it skin-side down in a hot skillet with a touch of olive oil for about 4-5 minutes per side for medium doneness, which keeps it moist and flavorful. Season with a pinch of salt and pepper. Once cooked, set aside and break into bite-sized pieces when ready to assemble.
- Place the arugula in a serving bowl as your fresh, peppery foundation. Add the warm roasted sweet potatoes from Step 1 and the cooked brown rice from Step 2 to the greens. The warmth of the potatoes and rice will gently wilt the arugula slightly while maintaining its character.
- Top the salad with the cooked salmon from Step 3, corn, and halved cherry tomatoes. I find it's best to add the goat cheese last and right before serving—crumbling the cold cheese directly over the warm salad creates a wonderful textural contrast that adds richness without overwhelming the dish.
- Sprinkle the minced fresh basil over the top of the salad, then drizzle generously with the chimichurri sauce. Toss everything together gently just before eating to distribute the vibrant herbaceous flavors throughout. The chimichurri ties all the components together with its bright, assertive character.