Pan-Seared Salmon Salad with Roasted Sweet Potato, Egg and Pistachio Crunch
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $27.00
- Nutrition
- 520 cal · 38g protein
- quick
- high-protein
🍳 3 pans · Picky-eater safe bet: plain potatoes
Pan-Seared Salmon Salad with Roasted Sweet Potato, Egg and Pistachio Crunch is a weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $27 in groceries. You'll need 3 pans, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Eggs · Tree nuts · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Y-peelerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillets
- 1 lb sweet potatoes
- 4 count large eggs
- 5 cups mixed greens
- 1/2 cup shelled pistachios
- 3 tbsp olive oil
- 1 count lemon
- 1 tsp salt
- 1/4 tsp black pepper
Steps
- Cut sweet potatoes into 1/2-inch cubes, toss with 1 tablespoon olive oil and salt, spread on a sheet pan and roast at 425°F for 15 minutes until caramelized and tender.
- While potatoes roast, bring a small pot of water to boil, gently lower eggs into water and cook for 12 minutes until whites and yolks are firm (160°F), then transfer to ice water to cool.
- Pat salmon fillets dry, season with salt and pepper, heat 1 tablespoon olive oil in a skillet over medium-high heat, and cook salmon skin-side down for 4 minutes until skin crisps, then flip and cook 2 more minutes until cooked through (target 145°F), breaking into chunks.
- Peel cooled eggs and halve them; toss mixed greens with remaining 1 tablespoon olive oil and juice of half the lemon, then divide among four bowls.
- Top each salad with roasted sweet potato, salmon chunks, two egg halves, and a handful of pistachios, finishing with a squeeze of fresh lemon juice and a pinch of salt.
- Picky eater tip: let them have the salmon, sweet potato and egg plain, with the greens and pistachios on the side.
- Make ahead: roast the sweet potatoes and hard-boil the eggs up to 2 days ahead and keep them in the fridge; cook the salmon fresh.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 35 g
- Fiber
- 6 g
- Sugar
- 9 g
- Fat
- 24 g
- Saturated fat
- 5 g
- Sodium
- 640 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop