Servings: 6

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Stokes Purple® Sweet Potato and Arugula Salad with Grilled Salmon

Original recipe and photo by Peggy Balboa, Registered Dietitian for Mariano’s


4 medium Stokes Purple® Sweet Potatoes, washed
1/4 cup olive oil
5 ounces baby arugula

Chipotle Vinaigrette
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 chipotle chile from a 7-ounce can of chipotle chiles in adobo sauce, finely chopped
1 1/2 teaspoons sauce from chipotle chiles can
1 cup extra virgin olive oil
1 Shallot, chopped

6 four- to six-ounce portion salmon filets
2 tablespoons olive oil
Salt and pepper, to taste


Preheat oven to 350 degrees. Cut sweet potatoes into a 1/2-inch cubes and toss with olive oil. Line baking sheet with foil and lay potatoes in single layer. Roast for 25-30 minutes, tossing occasionally. Let cool to warm.

While potatoes roast, whisk to combine all ingredients for vinaigrette. Mixture should look emulsified and creamy.

For the salmon, heat pan or grill to medium heat. Drizzle salmon with oil and sprinkle with salt and pepper. Lay salmon filets on the grill or pan surface, presentation side down. Cook about 6 minutes per side, depending on thickness. Salmon will whiten from the pan side up as it cooks, so look for white half way up one side, and then flip.

When salmon is almost done, toss warm sweet potato cubes with arugula, then drizzle with vinaigrette, or serve on the side.

Serve salmon hot with salad on the side.

Analyzed to serve 6 with half of the vinaigrette. Calories 670, Total Fat 51g, Saturated Fat 9g, Trans Fat 0g, Cholesterol 80mg, Sodium 170 mg, Total Carbohydrate 21g, Dietary Fiber 3g, Sugars 3g, Protein 31g, Vitamin A 15%, Vitamin C 30%, Iron 10%, Potassium 615mg