Preheat oven to 400. Cut potatoes in half and toss with olive oil, salt, pepper, and rosemary. Place on a sheet pan and put into oven for about 20 minutes, or until tender.
Sprinkle salmon with salt, pepper, and juice of 1/4 lemon. Add to sheet pan when potatoes have been cooking for 10 minutes. Salmon and potatoes should finish cooking at the same time but keep an eye on them both just in case.
Make the tahini dressing by mixing 1/3 cup tahini, juice from the rest of your lemon, 1 teaspoon soy sauce, and 2 teaspoons maple syrup.
Mince garlic, de-stem kale, and roughly chop kale leaves. Heat a large saute pan over medium heat and add olive oil. Toss garlic and kale into pan, stirring frequently so garlic doesn't burn. Season with salt and pepper and a pinch of red chili flake.
Divvy up kale and potatoes into bowls. Crumble salmon on top, drizzle with tahini dressing, and sprinkle with scallion.
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|Serving Size: 1 Serving (872g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 684 (52%)|
|Amt Per Serving||% DV|
|Total Fat 76g||101 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 25.4g|
|Cholesterol 217.8mg||67 %|
|Sodium 417.8mg||14 %|
|Potassium 3294.4mg||87 %|
|Total Carbohydrate 70.6g||21 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 56.2g|
|Protein 97.9g||140 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1328
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