Aside from being some of the world’s healthiest ingredients, superfoods are often the most colorful and some of the tastiest foods you may ever eat! To help you discover new and delicious ways to cook with nutritious superfoods, we’ve put together this nutritious superfood salmon salad recipe. 

What Makes This Salad So Super?

This salmon salad recipe is a cut above the rest because it is packed with nutritious superfood ingredients, including salmon, wild rice, sweet potato, almonds, kale, red onions, and pumpkin seeds. This is also the perfect salad recipe for people who don’t like salads! There’s no lettuce in sight, and instead, the salad is served warm, which makes it hearty all year round. 

Introducing The Superfood Ingredients You Will Need 

How To Make This Delicious Salmon Salad Recipe

The thing we love most about this salmon salad recipe is its versatility. If you don’t have kale, then add broccoli instead. No almonds in your cupboard, then chopped cashews or pistachios are also delicious. Don’t fancy a lemon vinaigrette? Then balsamic also adds a tasty zing! Heck, if you don’t have salmon, you could even substitute it for an alternative protein source. We’re not here to make the rules - you do you - just keep superfoods in the forefront of your mind. 

 Preparing Your Salmon Salad

1. The first thing you’ll need to do is start cooking your wild rice. Wild rice takes a bit longer to cook than regular rice but has so much more flavor and nutritional value. If you’re in a hurry, then keep an eye out for microwave wild rice that cooks in 60 seconds. If you’re using microwave wild rice, then there’s no need to cook it now and you can pop it in the microwave closer to the end. If you’re cooking raw wild rice on the stove, then it’s best to follow the instructions on the back of the pack, which usually involves simmering the wild rice on the stove for between 30-40 minutes. ,
   
   
2. While your rice is cooking, chop your red onion into thin slices and place them in a small bowl with ½ a cup of apple cider vinegar, 1 cup of water, 1 tablespoon of honey, and ½ a teaspoon of sea salt. Give everything a gentle stir and set aside for the red onion slices to quickly pickle.
   
   
3. If you’re using a vinaigrette, then now's the time to make it. For a simple lemon vinaigrette, combine a clove of minced garlic, a tablespoon of wholegrain mustard, the juice of one lemon, two tablespoons of honey, ½ a cup of olive oil, and ¼ cup of apple cider vinegar together with two tablespoons of water and season with salt and pepper. Adjust your dressing to your tastes, adding more lemon juice for acidity or honey for sweetness.
   
   
4. So your kale is ready, give it a good wash and chop into bite-size pieces removing any large, tough stems. If using baby kale, then your leaves should already be nice and tender; if they’re older, then you may want to give them a gentle massage first to soften them. If you’re using broccoli instead then, it will need to be steamed.
   
   
5. Meanwhile, it’s time to cook your sweet potato. Chop your sweet potato with the skin still on into small cubes (approximately ¼ inch square). Season with a little salt and pepper and then spread out on a baking tray. Roast at 200 celsius or 400 Fahrenheit for approximately 20 minutes or until soft.
   
   
6. Once your sweet potato is in the oven, it’s time to focus on your salmon. Rub your salmon fillet with a tablespoon of olive oil and heat a frying pan over medium-high heat. Once hot, add your salmon fillet with the skin side down and cook for 4 minutes until the skin is nice and crispy. After four minutes, gently turn your salmon fillet and cook for a further 3 minutes until cooked through. If you’re using a very thick salmon fillet, then this time may need to be increased.
   
   
7. If you’ve got your timings right, then your salmon, sweet potato, and wild rice should all be ready at roughly the same time, which means we’re ready to assemble the salad.
   
   
8. Drain your pickled red onion slices and toss them in a big bowl with your kale leaves, warm sweet potato chunks, freshly cooked wild rice, and a generous drizzle of your lemon vinaigrette. Mix everything until combined, and then add to your plate. Top your salad mix with a handful of chopped almonds and a sprinkle of pumpkin seeds for some delicious crunch and texture before topping the whole dish off with your crispy salmon fillet.