Spicy Salmon, Sweet Potato, Kale Skillet
Ingredients
For the salmon:
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp Italian seasoning
pinch salt
pinch pepper
2 medium salmon filet
1 tbsp olive oil
For the sweet potato kale skillet:
1 tbsp olive oil
1 cup red onion chopped
1 tsp garlic clove minced
2 cups sweet potato diced
pinch salt
pinch pepper
pinch red chili flakes
3 cups kale trimmed, coarsely chopped
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp Italian seasoning
pinch salt
pinch pepper
2 medium salmon filet
1 tbsp olive oil
For the sweet potato kale skillet:
1 tbsp olive oil
1 cup red onion chopped
1 tsp garlic clove minced
2 cups sweet potato diced
pinch salt
pinch pepper
pinch red chili flakes
3 cups kale trimmed, coarsely chopped
Cooking Instructions
Pat each salmon filet with a paper towel to dry.
In a small bowl, add paprika, garlic powder, Italian seasoning, salt, and freshly ground black pepper. Mix well to combine.
Season the salmon filets and set aside.
In a cast-iron skillet, add 1 tablespoon of olive oil over medium heat and let the pan heat for a few minutes.
Add the salmon skin-side down and cook for about 6-8 minutes.
Flip filets and cook for about 2 minutes.
Remove salmon from pan and transfer to a paper towel-lined plate.
In the same skillet over medium-high heat, add a tablespoon of olive oil.
Then add onions and cook until soft and golden.
Add garlic and cook for about 30 seconds, or until fragrant.
Add sweet potato and 1/4 cup of water to help cook faster. Cover skillet with a lid and cook for about 2 minutes.
Add kale, salt, pepper, and chili flakes to skillet and mix well. Cook until kale is wilted.
Return salmon to pan and enjoy!
Spicy Salmon, Sweet Potato, Kale Skillet
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Servings: 2
Calories: 470 Per Serving
Meal Type
Nutrition Facts
Calories: 470kcal | Carbohydrates: 45g | Protein: 41g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 191mg | Potassium: 1891mg | Fiber: 6g | Sugar: 9g | Vitamin A: 29223IU | Vitamin C: 130mg | Calcium: 245mg | Iron: 4mg
Applied Diet Types
- Dairy Free
- Gluten Free
- Paleo
- Whole30
Ingredients
For the salmon:
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp Italian seasoning
pinch salt
pinch pepper
2 medium salmon filet
1 tbsp olive oil
For the sweet potato kale skillet:
1 tbsp olive oil
1 cup red onion chopped
1 tsp garlic clove minced
2 cups sweet potato diced
pinch salt
pinch pepper
pinch red chili flakes
3 cups kale trimmed, coarsely chopped
1/2 tsp paprika
1/2 tsp garlic powder
1 tsp Italian seasoning
pinch salt
pinch pepper
2 medium salmon filet
1 tbsp olive oil
For the sweet potato kale skillet:
1 tbsp olive oil
1 cup red onion chopped
1 tsp garlic clove minced
2 cups sweet potato diced
pinch salt
pinch pepper
pinch red chili flakes
3 cups kale trimmed, coarsely chopped
Cooking Instructions
Pat each salmon filet with a paper towel to dry.
In a small bowl, add paprika, garlic powder, Italian seasoning, salt, and freshly ground black pepper. Mix well to combine.
Season the salmon filets and set aside.
In a cast-iron skillet, add 1 tablespoon of olive oil over medium heat and let the pan heat for a few minutes.
Add the salmon skin-side down and cook for about 6-8 minutes.
Flip filets and cook for about 2 minutes.
Remove salmon from pan and transfer to a paper towel-lined plate.
In the same skillet over medium-high heat, add a tablespoon of olive oil.
Then add onions and cook until soft and golden.
Add garlic and cook for about 30 seconds, or until fragrant.
Add sweet potato and 1/4 cup of water to help cook faster. Cover skillet with a lid and cook for about 2 minutes.
Add kale, salt, pepper, and chili flakes to skillet and mix well. Cook until kale is wilted.
Return salmon to pan and enjoy!