Roasted Salmon Bowls

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.