Flaky salmon can be comforting and nourishing, when rubbed down with warm spices, piled on top of sweet potatoes and baby kale, and all slashed with a vibrant green sauce.
What You Get
Wild salmon (see note below)
Pre-washed baby kale
Aji verde (Peruvian green sauce)
What You’ll Need
Makes 3 servings
15 minutes active
40 minutes total
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Cut the sweet potatoes into wedges about 1 inch thick. Pile on half of the prepared pan, drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt, and toss to coat. Transfer the pan to the oven and roast until the sweet potatoes are tender, flipping the sweet potatoes once during roasting, 30 to 35 minutes.
When the sweet potatoes are almost ready, add the salmon to the pan. Drizzle the fish with 2 tablespoons olive oil and season with 1 tablespoon adobo seasoning and 1 teaspoon salt. Return the pan to the oven and continue roasting until the salmon flakes easily when pierced with a fork but is still pink at the center, 8 to 10 minutes longer, depending on thickness. Transfer the salmon to a plate.
Add 2 big handfuls of baby kale to the pan and toss with the warm sweet potatoes to coat in the pan drippings and wilt slightly.
Transfer the sweet potatoes and kale to plates and top with flakes of roasted salmon. Drizzle everything with the aji verde and serve warm.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
Contains: fish, eggs, soy.