Quick Roasted Salmon and Sweet Potatoes with Kale

Oh boooooy this one was delish. Salmon with a chili garlic sauce served with roasted sweet potatoes and sautéed kale in under 45 minutes. Yes please!

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I know we’ve already talked about this, but I’m pretty into adding kale into stuff these days. It’s easy, cheap, filling and best of all- great for you! I whipped up this recipe because I wanted something that covered my veggie needs and had a lean protein but was also fast enough for an effortless weeknight dinner.

I also honestly don’t know why we don’t use fish more often in meals. It’s low in calories, high in nutrients and so easy to cook! This meal is a blend of some awesome superfoods. You get some great omega 3s from the salmon and a ton of antioxidants plus fiber and iron from the kale.

Ingredients:
4 sweet potatoes cubed (I don’t waste my time peeling, but you can!)
2 bunches of kale, roughly chopped
salt and pepper to taste
1 lb salmon
3-4T olive oil, divided
1 T garlic chili paste
2 tsp sesame oil
1 tsp sugar, or 2 tsp honey
1/3 C liquid aminos or soy sauce
2T lime juice

Directions:

• Preheat oven to 375.
• Place sweet potatoes on pan and toss with 2 T olive oil and season with salt and pepper.
• Put sweet potatoes in oven and cook for 20-30 minutes or until not quite fork tender.
• While the sweet potatoes bake, mix last 5 ingredients in a bowl and set aside.
• When sweet potatoes are ready, pull from oven and push to side of the sheet to make room for the salmon.
• Place the salmon pieces on the sheet skin side down and spread the chili sauce mixture on top.
• Place pan back in oven and bake 15-20 minutes until fish easily flakes
• While the fish cooks, pour the remaining olive oil in a pan and add the kale, sautéing until it’s bright green and begins to wilt a bit.
• When the fish is done, toss the kale in with the sweet potatoes and let the sauce that has run off from the fish soak into the mixture a bit.
• Serve with a sprinkling of sesame seeds if you desire!