Baked Spicy Salmon and Sweet Potato Kale Hash
Baked Spicy Salmon and Sweet Potato Kale Hash is a full and complete meal with a balance of spicy, sweet, savory and nourishing all in one bite for the perfect weeknight superfoods healthy meal.
Servings: 4
Calories: 420kcal
Ingredients
- 2 sweet potatoes 2 peeled and diced
- 2 tablespoons olive oil to coat the sweet potatoes and kale.
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1.25 pounds salmon fillets or 4 slices (wild caught salmon is best) -
- 2 cups kale stems removed and washed and roughly chopped (can exchange with spinach or other green leafy vegetable of choice)
- Garlic soy chili sauce recipe below
- Sesame seeds to garnish optional
Sweet and Spicy Garlic Chili Sauce (skip if using store bought Thai Sweet Chili Sauce)
- ½ cup orange juice fresh or canned unsweetened
- 2 tablespoon rice wine vinegar fresh is best
- 1 teaspoon garlic chili paste or sriracha (adjust to your desired heat level)
- 1 clove garlic peeled and minced
- ½ tablespoon ginger fresh or ⅛ teaspoon dried ground
- 1 tablespoon soy sauce or tamari or coconut aminos to keep gluten free.
- 2 tablespoons honey or sugar alternative of choice
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water to make a cornstarch slurry
- ½ teaspoon red pepper chili flakes optional
Instructions
Homemade Sweet and Spicy Garlic Chili Sauce (skip if you using store bought Thai Sweet Chili Sauce)
- Add orange juice, rice wine vinegar, garlic chili paste, fresh garlic, ginger, soy sauce, honey or sugar alternative of choice and cook over medium-high heat until it starts to boil. Make a cornstarch slurry with 1 teaspoon of cornstarch mixed in 2 teaspoons of water. Mix cornstarch slurry well and slowly add into the sauce while constantly stirring for about 1 minute. The sauce should thicken so it coats the back of a spoon. Remove from the heat and set aside.
- Preheat oven to 375 degree F (190 degrees C)
- Drizzle olive oil, garlic powder and salt and pepper to taste over the cubed sweet potatoes and spread out evenly on a lined baking sheet. Set timer for 20 minutes.
- While your sweet potatoes are cooking, season salmon with olive oil, salt and pepper and set aside. Prep the kale by washing, removing the stem, drying and chopping. Massage the kale with olive oil, and salt and pepper and set aside.
- Safest to remove the sheet pan from the oven for this step - but leave the oven on with the door closed. Once the sweet potatoes start to become fork tender, add the prepared massaged kale onto the baking sheet and gently toss with the sweet potatoes. Move the sweet potato kale hash over to one side of the baking sheet to make room for salmon fillets.
- Place the seasoned salmon on the baking sheet along side the sweet potato and kale hash. Drizzle the homemade sweet and spicy garlic chili sauce (or Thai sweet chili sauce) over your salmon fillets. Place back in the oven to bake for another 12-15 minutes or until the salmon flakes easily with your fork.
- Serve your Baked Spicy Salmon and Sweet Potato Kale Hash is a bowl and sprinkle with a little white sesame seeds and Enjoy!
Notes
- Leftovers can be stored in a covered container in the refrigerator for up to 3 days or frozen for up to 3 months.
- You can save time by using store bought Thai sweet chili sauce but it comes with more calories and refined sugar.
- Leave the skin on or off the salmon for baking. If you leave it on - it slides right off after baking.
- Salmon is done cooking when it flakes easily with a fork or has an internal temperature of 145 degrees F ( 63 degrees C)
Nutrition
Serving: 1salmon fillet with hash | Calories: 420kcal | Carbohydrates: 37g | Protein: 31g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 276mg | Potassium: 1209mg | Fiber: 4g | Sugar: 16g | Vitamin A: 17202IU | Vitamin C: 29mg | Calcium: 85mg | Iron: 2mg
