Healthy Recipe: Salmon with Sweet Potatoes & Kale
A trio of superfoods is a sweet way to kick off the (almost!) no sugar meal plan.
Ingredients
4 sweet potatoes, peeled and cut into chunks
Salt and freshly ground pepper
1 teaspoon extra-virgin olive oil, plus 2 tablespoons
¼ cup (2 fl oz/60 ml) chicken stock, reduced sodium, or water
1 large bunch kale (about 8 large leaves), ribs discarded and leaves torn
2 cloves garlic, finely chopped
1 lb (500 g) salmon fillet
Instructions
Preheat the oven to 400°F (200°C). Put the sweet potatoes in a pot, pour in cold water to cover, and salt the water. Bring to a boil and cook until tender when pierced with a fork, about 12 minutes, depending on the size of the chunks. Drain and let steam in a colander for a minute or two. Return the sweet potatoes to the pot and smash with a masher or wooden spoon. Add 1 teaspoon of the olive oil, the chicken stock, and ½ teaspoon salt and stir to combine. Cover and keep warm.
While the sweet potatoes are boiling, sauté the kale. In a large ovenproof sauté pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the torn kale leaves and sauté until the leaves sink down and become tender, 5 minutes. Add the garlic and stir until fragrant, 1 minute. Season with salt and pepper. Transfer to a plate and keep warm.
Season the salmon with salt and pepper. Return the pan to the heat, and warm the remaining 1 tablespoon olive oil. Add the salmon, flesh side down, and sear until golden brown, 5 minutes. Turn the salmon, transfer the pan to the oven, and cook until the salmon is nearly firm to the touch and flakes easily when pierced with a fork, about 10 minutes longer, depending on the thickness of the fillet.
Heap the mashed sweet potatoes on plates, place the salmon and kale on the side, and serve warm.
Makes 4 servings
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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