NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Sweet potato

2 cup Dino kale

1.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the cubed sweet potatoes with 0.5 tsp of olive oil and a pinch of the sea salt, black pepper, and garlic powder.

• 3

  Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes until the edges are golden and crispy.

• 4

  While the potatoes roast, pat the salmon fillet dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.

• 5

  Heat 0.5 tsp of olive oil in a non-stick skillet over medium-high heat and sear the salmon for 4-5 minutes per side until a golden crust forms and the fish is cooked through.

• 6

  Remove the salmon from the pan and set it aside to rest.

• 7

  In the same pan, add the final 0.5 tsp of olive oil and the chopped dino kale, sautéing for 2-3 minutes until tender and bright green.

• 8

  Squeeze the fresh lemon juice over the kale and salmon before serving alongside the roasted sweet potatoes.