Go Back
sheet pan salmon

Smoky Sheet Pan Salmon with Sweet Potatoes and Kale

Smoky spice-rubbed salmon, roasted sweet potatoes and crispy garlic kale on one pan. About 34g protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method

Ingredients
  

Sweet potatoes
  • 2 medium sweet potatoes cut into 3/4-inch cubes
  • 2 tbsp avocado oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
Salmon
  • 4 fillets (5 oz) wild salmon skin on or off
  • 1 tbsp extra virgin olive oil
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp sea salt
  • 1 lemon zested, then cut into wedges
Kale
  • 1 bunch lacinato kale stems removed, torn
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves minced
  • 1 pinch sea salt
To finish
  • 2 tbsp fresh parsley chopped

Method
 

  1. Heat the oven to 425 degrees F. Toss the sweet potatoes with avocado oil, smoked paprika and salt on a large sheet pan and roast for 20 minutes.
  2. Meanwhile, mix the smoked paprika, cumin, garlic powder, chipotle, salt and lemon zest. Pat the salmon dry, rub with olive oil and press the spice mix onto the tops.
  3. Toss the kale with olive oil, garlic and a pinch of salt.
  4. Flip the potatoes and push them to the edges. Add the salmon in the middle and scatter the kale around it.
  5. Roast for 10 to 12 minutes, until the salmon flakes easily and reaches 145 degrees F inside and the kale is crisp at the edges.
  6. Squeeze lemon over everything, sprinkle with parsley and serve.