RECIPE
Coconut Sweet Potatoes with Creamy Kale and Salmon
Serves 4
dinner
Cook Time: 20min
Prep Time: 15min
About this recipe:
Salmon may be useful to reduce anxiety. Here's a comforting recipe with sweet potatoes and kale as sides.
Ingredients:
- 4 sweet potatoes
- 8 cups kale
- 1 1/2 tbsp honey
- 1 tbsp chili powder
- 2 tsp dijon mustard
- 2 cups canned coconut milk (lite)
- 1 1/2 tbsp coconut oil
- 1 1/2 lbs salmon (four 6 oz portions)
Instructions:
- Thinly slice sweet potato into 1/4-inch rounds. Coarsely chop kale leaves, removing the tough center stems.
- In a small bowl, combine honey, 2 tsp chili powder, mustard and salt and pepper to taste. Mix well.
- Place a skillet over medium heat and pour in coconut milk. Add sweet potato, kale, and remaining 2 tsp chili powder, plus salt and pepper to taste. Cover and simmer until sweet potato is soft, 10 to 15 minutes.
- Melt coconut oil in a separate skillet over medium-high heat. Place salmon in the skillet (skin-side up if skin is on) and cook until browned, about 5 minutes. Flip salmon using a spatula and brush with honey mixture. Cook 3 minutes more.
- Serve salmon on top of kale and sweet potatoes. Season with salt and pepper to taste.
| Calories | 571 |
| Carbs | 48 g |
| Sugar | 15 g |
| Fat | 26 g |
| Sodium | 368 mg |
| Fiber | 10 g |
| Net carbs | 38 g |
| Added sugar | 6 g |
| Saturated fat | 13 g |
| Protein | 42 g |
