Ingredients:

  • 2 lb sweet potatoes, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 6 oz salmon fillets
  • 2 tbsp coconut oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 4 cups curly kale, stems removed
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 large ripe avocado, mashed

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper directly on a parchment-lined sheet pan. Spread in a single layer and roast for 15–20 minutes, flipping halfway through, until edges are caramelized.
  2. While potatoes roast, whisk together melted coconut oil, lemon juice, minced garlic, and dried oregano.
  3. Move the roasted potatoes to the sides of the pan to create space in the center. Place salmon fillets in the middle and brush generously with the lemon-garlic mixture.
  4. Return the pan to the oven for 12–15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
  5. Prepare the garnish by drizzling kale with lemon juice and olive oil, massaging the leaves until tender, and serving alongside the salmon and roasted potatoes with mashed avocado.