Monday, January 20, 2014

Kale Salad with Roasted Salmon and Sweet Potatoes

Kale Salad 
with Roasted Salmon and Sweet Potatoes
Friday night has become somewhat of a stay in date night for my husband and I over the past few weeks.  Since we see so little of each other during the week, and when we are home we are focused on the kids, it is important to take that extra time to reconnect with each other.  Even if it means eating a bit later than I would usually like to, the peace and quiet and ability to talk or watch a grown up show together is totally worth it.  Last week I kept it simple and made a delicious kale salad and served it with some organic chicken spring rolls from the freezer.  This past Friday, I got a little bit more elaborate while still keeping the menu light and easy to throw together while my husband got the kids ready for bed nice and early.

I prepped the kale and the potatoes earlier in the day so they were all ready to use, and while the kids were eating their suppers at the normal time, I made the salad dressing and the marinade for the fish.  So when 8 PM rolled around and my husband was getting the kids upstairs to brush their teeth, I just tossed everything together, put the fish and potatoes in the oven and opened a bottle of wine.

Obviously, this meal is ridiculously healthy, with it's rainbow of colors and fresh ingredients.  Between the leafy green kale, the heart healthy salmon and pecans, and the nutrient rich sweet potatoes, it is a light meal (good for eating late) that is also extremely satisfying.  The best part is that this makes enough for four servings and since kale holds up really well in the fridge (even with dressing on it), I had left overs for lunch two days later.  I will definitely be making this meal again.

Kale Salad with Roasted Salmon and Sweet Potatoes
pantry ingredients

2 T. extra virgin olive oil
1 T. pumpkin seed oil, optional
3 T. organic cider vinegar
2 tsp. pure maple syrup
1 tsp. mustard
1/2 tsp. garlic powder
wild salmon, ready to cook
1/4 tsp. ground black pepper
1/8 tsp. salt
large bunch of kale, stems removed, ripped into small pieces

3 T. pure maple syrup
2 T. soy sauce
1 tsp. garlic powder
1/2 tsp. ground pepper
1.25 pounds wild caught salmon fillets

sweet potatoes, ready to cook
2 T. extra virgin olive oil
salt and pepper
2 organic sweet potatoes, peeled and cubed into 1/2 inch pieces

1/4 C. pecans, chopped

Mix together the olive oil, pumpkin seed oil, vinegar, maple syrup, mustard, garlic powder, pepper and salt and toss with the kale.  Set aside.   Combine the maple syrup, soy sauce, garlic powder and pepper and pour over the fish.  Marinate in the dish for 30 minutes, turning once.  In the meantime, toss the sweet potatoes with oil, salt and pepper.  Bake both the salmon and the potatoes in a 400F oven for about 20 - 30 minutes.  Let cool for a minute or two and then divide into four portions and place over the kale salad.  Top with chopped pecans.

roasted sweet potatoes

roasted salmon

dinner is served!


  1. This looks really delicious. Will have to try salmon and kale like this.