As a Registered Dietitian, I’m an entree salad enthusiast! This salmon avocado salad is chock full of nutrient-dense ingredients (salmon, avocado, sweet potatoes, and kale) so it makes for a SUPER filling and satisfying lunch or dinner. This salad will NOT get soggy overnight once dressed in the tangy lemon tahini vinaigrette – aka meal prep friendly. Easy to make and ready in 45 minutes!

salmon salad in a speckled bowl

Salad as a main course? Groundbreaking!

Thanks to years of nutrition education as a Registered Dietitian, I’m well aware of all the components needed for a salad to qualify as a main dish. It’s gotta have:

  • Protein: This one has oven baked salmon plus pepitas (pumpkin seeds) to sneak in some plant-based protein and crunchy texture.
  • Fiber: This salmon salad recipe is loaded with the good stuff – 10 grams per serving, thanks to roasted sweet potatoes, lacinato kale, avocado, and pepitas.
  • Healthy fats: This salad has an ABUNDANCE of healthy fats, with lots of ingredients working overtime…salmon, avocado, olive oil, tahini, and pepitas.

This salmon avocado salad is so incredibly nutrient-dense, and I always feel like a million bucks after eating it (similarly to when I eat my chopped kale and salmon salad). I hope you will too!

And if you want more high protein, high fiber meals and recipes, I’ve got you covered.

Let’s make salmon salad together

baked sweet potatoes on a tray
1. Chop sweet potatoes into bite size pieces. Season them up with olive oil and spices and roast in the oven.
Salmon fillet baked on a baking sheet
2. Simply season a salmon fillet, then bake it in the oven until flaky and fork tender.
washed and dried kale in a colander
3. Rip off kale leaves from the stems, give them a rough chop, then, wash and dry thoroughly. I like to use a salad spinner for this!
massaged kale in a bowl
4. Get in there and massage the kale! See this post for a simple tutorial on how to massage kale.
lemon tahini vinaigrette in a small jar
5. Make lemon tahini vinaigrette. Just add the ingredients to a small jar, close the jar, and shake it up.
ingredients for salmon salad in a bowl before being mixed
6. Combine all the ingredients in a mixing bowl, except the baked salmon.
salmon salad mixed up in a bowl
7. Add your dressing – I used about half the dressing – and toss everything to combine.
salmon salad in a bowl
8. Portion the salad into 3 bowls, then top each salad with a warm piece of baked salmon. Dig in!
baked salmon salad in a bowl

Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

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salmon salad in a speckled bowl

Baked Salmon Salad with Avocado (Main Course Salad)

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  • Author: Alex Aldeborgh, RD
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 3
  • Category: main dish, salads
  • Method: oven
  • Cuisine: American
  • Diet: Gluten Free
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Description

As a Registered Dietitian, I’m an entree salad enthusiast! This salmon avocado salad is chock full of nutrient-dense ingredients (salmon, avocado, sweet potatoes, and kale) so it makes for a SUPER filling and satisfying lunch or dinner. This salad will NOT get soggy overnight once dressed in the tangy lemon tahini vinaigrette – aka meal prep friendly. Easy to make and ready in 45 minutes!

Ingredients

Scale

Baked Salmon Avocado Salad

  • 2 small-medium sweet potatoes, diced into bite size pieces
  • 1 tbsp + 1 tsp olive oil, divided
  • Salt
  • Pepper
  • 1/4 tsp cinnamon
  • 1 lb salmon fillet
  • Juice of half a lemon
  • 1 bunch lacinato kale
  • 1 whole avocado, peeled and diced
  • 1/4 cup pepitas
  • 1/4 cup dried cherries

Lemon Tahini Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 tbsp tahini
  • 1 tbsp maple syrup
  • 1 clove garlic, grated
  • 1/2 tsp coarse Kosher salt
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Instructions

  1. PREP: Preheat oven to 400°F. Line one small baking sheet with parchment paper, and get out another baking sheet.
  2. To the baking sheet NOT lined with parchment paper, add the diced sweet potatoes. Toss them up in 1 tbsp olive oil, a generous pinch of salt and pepper, and the cinnamon. Spread them evenly around the baking sheet and bake for 28-32 minutes, until fork tender.
  3. Drizzle the salmon with the remaining 1 tsp olive oil, lemon juice, and a generous pinch of salt and pepper.
  4. Place the seasoned salmon fillet skin side down on the parchment paper lined baking sheet. Bake it in the oven for 20-25 minutes. Salmon is done cooking when the thickest internal part of the fillet is opaque and flakes easily with a fork. You can use a meat thermometer to check for doneness at 145°F.
  5. While the sweet potatoes and salmon are in the oven, use your hands to tear off the kale leaves off the thick stems. Discard the stems.
  6. Roughly chop the kale into bite size pieces, then wash and dry thoroughly.
  7. Transfer the kale leaves to a salad bowl. Drizzle with a little bit of olive oil and add a bit of salt.
  8. Massage the kale with your hands for about 30 seconds – 1 minute to soften the kale. You’ll feel it get softer and less tough as you massage it.
  9. Make the lemon tahini vinaigrette: combine all the vinaigrette ingredients in a small jar (I use a repurposed old jam jar). Close the lid and shake well to combine.
  10. Assemble the salad: combine the massaged kale, baked sweet potatoes, avocado, pepitas, and dried cherries in a salad bowl. Add about half the dressing and toss to combine. Add more dressing based on your preferences.
  11. Portion the salad into 3 entree sized bowls.
  12. Cut the baked salmon into 3 equally sized pieces and top each salad with a piece of warm salmon. You can enjoy the salad with warm salmon, or cold salmon the next day for leftovers!

Notes

Store salad in an airtight container in the fridge. Enjoy within 3 days.

Nutrition Disclaimer

As a Registered Dietitian, I create nutritionally-balanced recipes using whole food ingredients to promote good health and well-being.  Additionally, I am a Certified Intuitive Eating Counselor. My nutrition philosophy encompasses an all-foods-fit approach, and I do not promote tracking calories, macronutrients, or other numbers. Nevertheless, I understand that this information can be educational and helpful for some people.

I cannot guarantee complete accuracy of the nutrition information provided here, as these numbers are estimates. Nutrition is individualized. If you have specific nutrition needs, please consult your physician or a Registered Dietitian. 

Nutrition

  • Serving Size: one salad (one third of recipe) with half the dressing
  • Calories: 753
  • Fat: 50.7 g
  • Saturated Fat: 7.4 g
  • Carbohydrates: 42.4 g
  • Fiber: 9.7 g
  • Protein: 35.7 g