Salmon and Sweet Potato Salad


Salmon and Sweet Potato Salad

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Plate of salad topped with salmon and sweet pototo wedges and drizzled with balsamic vinaigrette

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    A fragrant cedar plank infuses smoky flavors into salmon. Set a top a bed of grilled sweet potatoes and kale, the salmon's notes mingle with the slightly tangy blackberry vinaigrette.

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    Servings and Ingredients

    Serves 4
    1 cedar plank, soaked according to package directions
    ⅓ c. plus 2 tbsp Hy-Vee Select olive oil, divided
    2 tbsp. balsamic vinegar
    2 tbsp. seedless blackberry jam
    ½ tsp. Hy-Vee Dijon mustard
    ¾ tsp. Hy-Vee kosher sea salt, divided
    ¼ tsp. Hy-Vee black pepper, divided
    2 medium sweet potatoes, peeled and cut into 3/4-inch cubes
    1 (1 pound) salmon fillet, skin on
    2 sprig(s) fresh rosemary
    2 tbsp. Hy-Vee slivered almonds, toasted
    6 c. kale leaves
    ¼ c. Hy-Vee dried cranberries
    ¼ c. Hy-Vee Select crumbled feta


    1. Prepare a charcoal or gas grill for direct grilling over medium heat. Place plank on grill rack. Grill about 5 minutes.
    2. For vinaigrette, in a small bowl whisk together 1/3 cup olive oil, balsamic vinegar, blackberry jam, Dijon mustard, 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.
    3. Thread sweet potato chunks onto skewers*; set aside.
    4. Place salmon, skin side down, on preheated plank. Brush with 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Place rosemary sprigs on top of salmon. Add sweet potato skewers to grill; brush with remaining olive oil. Grill for 20 minutes or until salmon flakes easily with a fork and sweet potatoes are tender. Turn sweet potato skewers occasionally.
    5. Remove salmon from the cedar plank; discard skin. Cut salmon into 4 portions. Remove potato cubes from skewer. On each of 4 dinner plates, arrange kale, almonds, dried cranberries, feta, salmon and sweet potatoes. Serve with vinaigrette.
    6. *Note: If using wooden skewers, soak them in water for 30 minutes before grilling.

    Nutrition facts


    660 Calories per serving

    Amounts Per Serving

    • Total Fat: 45g
    • Cholesterol: 70mg
    • Sodium: 620mg
    • Total Carbohydrates: 37g
    • Protein: 31g

    Daily Values

    Vitamin A 420%
    Vitamin C 230%
    Iron 15%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Spring 2015.