July 30, 2026

Roasted Sweet Potato & Kale Salad with Salmon

Ingredients


  • 1 Sweet Potato (medium, cut into fries)
  • 1 Red Bell Pepper (medium, sliced)
  • 3 tbsps Extra Virgin Olive Oil (divided)
  • Sea Salt & Black Pepper (to taste)
  • 10 ozs Salmon Fillet
  • 1/4 tsp Turmeric
  • 1 tbsp Lemon Juice
  • 2 cups Kale Leaves (chopped)
  • 2 tbsps Pumpkin Seeds

METHOD


  1. Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
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  2. Place the sweet potato and bell pepper onto the baking sheet. Drizzle with 1/3 of the oil and season with salt and pepper. Bake for 15 minutes.
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  3. Remove from the oven and add the salmon to the sheet. Season the salmon with turmeric and salt to taste. Return the baking sheet to the oven and continue to bake for 12 to 15 minutes or until the salmon is cooked through and the vegetables are tender.
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  4. Meanwhile, in a small bowl, whisk together the remaining oil, lemon juice, salt, and pepper.
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  5. In a large bowl, add the kale. Add a splash of the dressing and massage with your hands to soften the kale.
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  6. Divide the kale, salmon, and vegetables evenly between plates. Top with pumpkin seeds and serve with the dressing. Enjoy!


Serving Size: 3 serves

Prep/Cook Time: 25 mins


Nutritional Values (Per Serving)

Calories: ~490 kcal

Protein: ~40g

Carbohydrates: ~9g

Fibre: ~6g

Fat: ~33g

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