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Baked Super Foods: Salmon, Kale & Sweet Potatoes

Servings: 2 generous servings

Ingredients

  • 1 sweet potato
  • 1 bunch kale
  • 1 lb. filet of wild salmon
  • 1 orange
  • 1 grapefruit
  • 1 lemon
  • 3 tablespoons olive oil
  • 1 ½ tsp. kosher salt
  • 1 ½ tsp. course ground black pepper
  • 1 pat butter
  • 12 cherry or grape tomatoes

Instructions

  • I prepared this dish in two single-serve baking dishes. You could also prepare it in one 13 x 9 pan.
  • Julienne the sweet potato into strips. Toss with 1 tablespoon olive oil, 1 tablespoon orange juice, ½ tsp. orange zest, ½ tsp. salt and ½ tsp. pepper. Place half on one side of each baking dish.
  • Rinse and chop the leafy part of the kale. Toss with 1 tablespoon olive oil, 1 tablespoon grapefruit juice, ½ tsp. grapefruit zest, ½ tsp. salt and ½ tsp. pepper. Place half on the other side of each baking dish.
  • Cut the salmon filet in half. Toss with 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ tsp. lemon zest, ½ tsp. salt and ½ tsp. pepper. Place a filet in each dish between the sweet potatoes and kale, skin side down. Top with a pat of butter and a lemon slice.
  • Place 3 cherry tomatoes on the sides of each filet.
  • Bake in a 400-degree oven for 25 minutes.