Southwestern Spiced Salmon with Roasted Kale and Sweet Potatoes
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Ingredients
- 2 6 ounce salmon portions
- 6 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1/8 tsp cayenne pepper
- pinch of salt
- 1 bunch Tuscan kale stems removed, and leaves torn into bite size pieces
- 2 cloves minced garlic
- 2 medium sweet potatoes peeled and cut in 2-inch cubes
Ingredients
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Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine the spices and stir until evenly mixed and no lumps remain.
- Place the cubed sweet potatoes on a foil lined sheet pan. Add 1 - 2 tablespoons of olive oil and toss to coat. Arrange in a single layer and sprinkle half of the spice mix over the top. Roast on an upper rack the oven. Set the timer for 15 minutes.
- Meanwhile, use 1 tablespoon of olive oil to grease a second foil lined sheet pan.
- Place the salmon filets, skin-side down in the middle of the pan, leaving space between them. Rub the top of the salmon filets with 1 tablespoon of olive oil. Sprinkle remaining spice mix evenly over the salmon.
- In a medium bowl, toss the kale with 2 tablespoons of olive oil, the minced garlic, and a pinch of salt.
- Arrange the kale all around the salmon, but not on top. (It's okay to pile it up, because it will shrink significantly as it roasts.)
- When the timer goes off for the sweet potatoes, add the salmon and kale to the lower rack of the oven. Roast the salmon, kale, and sweet potatoes for another 15 to 17 minutes.
Recipe Notes
Adapted from a recipe by Alex Guarnaschelli