This salmon, sweet potato, and chimichurri salad is sweet, peppery, tangy, and delicious!
This salad has some of my MOST favorite flavors piled into one bowl. Rosemary roasted sweet potatoes, sweet chili salmon and the lightened up creamy chimichurri. I’m in love with all three. I could fill my whole BOWL with the sweet potatoes. But those carbs would climb fast, so the 50 grams is just enough to give me my fix! If you’d rather skip them, the roasted sweet potatoes make up about 17 of the carbs in this salad.
How to Make Roasted Sweet Potatoes
The roasted sweet potatoes in this salad add just the right amount of sweetness, which of course goes so well with the zesty, herby, garlicky chimichurri sauce. And they’re so easy to make! You just need the following ingredients:
- Sweet potatoes (sometimes you’ll see these called yams)
- Olive oil or olive oil/avocado oil spray
- Kosher salt and pepper
- Garlic powder
- Dried crushed rosemary
Dice your sweet potatoes into small cubes. Don’t worry about peeling them! There are a lot of nutrients in the skin. Just make sure you scrub them really well beforehand. Then spread the sweet potatoes onto a parchment lined baking sheet making sure not to crowd! Spray the sweet potatoes with the olive oil, and then sprinkle VERY liberally with the kosher salt. Add a few cracks of black pepper, and a sprinkle of both the garlic powder and the rosemary.
Then roast the sweet potatoes for about 20 minutes. When they’re done, a fork should pierce them easily, and you might start to see some caramelization around the edges.
How to Make this Salmon, Sweet Potato, and Chimichurri Salad
If you’ve already made your sweet potatoes, sweet chili salmon, and chimichurri sauce, (ahem, last night’s dinner) then this salad comes together really fast! You’ll just need a few more ingredients:
- Corn (you can use either frozen corn or fresh off the cob)
- Cherry tomatoes
- Goat cheese
- Kosher salt and cracked pepper
Put your arugula in a large bowl, and then just add each ingredient. Toss together with the chimichurri sauce and add salt and pepper to taste. If you want to add a little more substance, you can even toss in some cooked brown rice (just be sure to calculate your own macros).
Serving Suggestions for Salmon, Sweet Potato, and Chimichurri Salad
If you want to serve this salad for dinner, here are a few macro-friendly side dishes to round out your meal:
- Simple Roasted Spaghetti Squash
- Parmesan, Lemon, and Herb Crusted Delicata Squash with Crispy Shallots
- Sweet Summer Corn and Cucumber Salad
More Salad Recipes
If you want more salads in your life, try out a few of these:
If you make this salmon, sweet potato, and chimichurri salad, be sure to tag me on Instagram @lillieeatsandtells!
Salmon, Sweet Potato, and Chimichurri Salad
- 1 cup arugula (15 g)
- ¼ cup roasted sweet potatoes (50 g) cooked weight
- ¼ cup corn frozen or cut off the cob (40 g)
- ⅓ cup cherry tomatoes, halved (75 g)
- 2-3 tbsp fresh basil, thinly sliced (3-5 g)
- 3.5 oz Sweet Chili Sockeye Salmon (105 g) cooked weight
- 3 tbsp creamy chimichurri (45 g)
- 2 tsp crumbled goat cheese (10 g)
- kosher salt and cracked pepper to taste
- ¼ cup cooked brown rice add your own macros (50 g)
For the Roasted Sweet Potatoes
- 2 sweet potatoes (yams) (582 g), diced into small cubees
- 1/2 tbsp olive oil spray
- kosher salt and pepper
- garlic powder
- dried, crushed rosemary
- First, roast your sweet potatoes. Spread cubed sweet potatoes (don't bother peeling!) on a large parchment lined baking sheet. Spray with 7 grams olive oil spray, or one even mist. Sprinkle LIBERALLY with kosher salt. Add a few cracks of pepper, a sprinkle of garlic powder, and a good sprinkle of rosemary. Roast in a 400° oven for 18-20 minutes.
- When sweet potatoes are done, you're ready to build your salad. Fill a large bowl with arugula.
- Pile on each salad topping, including your roasted sweet potatoes. Toss and enjoy!