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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1/4 cup + 1 tablespoon coconut oil divided and melted
- 1 teaspoon toasted sesame oil
- 2 tablespoons gluten-free tamari
- 1 tablespoon Sriracha
- 3 medium sweet potatoes cubed
- 1 teaspoon paprika
- 1 bunch lacinato kale ribs removed and sliced into strips
- 1 cup unsweetened coconut flakes
- 1 to 1 1/2 pounds salmon sliced into 4 fillets
Ingredients
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Instructions
- Preheat oven to 400° F. In a lidded jar, combine the 1⁄4 cup melted coconut oil, sesame oil, tamari, and Sriracha. Seal the jar and shake vigorously until emulsified.
- Place the sweet potatoes on a baking sheet. Drizzle with a tablespoon of melted coconut oil and sprinkle with paprika. Toss to coat. Bake for 30 minutes or until tender.
- Place kale and coconut flakes on a separate baking sheet. Drizzle with about 2/3 of the dressing. Toss until well coated.
- Place the salmon on the same baking sheet as the kale and drizzle with 1 to 2 tablespoons of the remaining dressing. Bake the salmon and coconut kale mixture during the last 15 minutes of the sweet potato's baking time, or until the salmon is cooked through. Stir the kale occasionally until the edges become crispy, being careful not to let it burn.
- Remove sweet potatoes, salmon, and kale from the oven and serve.
Recipe Notes
Slightly adapted from Food52 at https://food52.com/recipes/26046-crispy-coconut-kale-with-roasted-salmon-and- coconut-rice, by Ashley Couse, 2014.