Preheat your oven to 400F.
Place the peeled and cubed sweet potato on a baking sheet and drizzle with a little EVOO and sprinkle with salt and pepper. Toss together to make sure everything is coated. Bake for 15-20 minutes or until golden and softened.
While the potatoes roast make the kale salad. Remove the tough inner ribs from the kale and tear into bite size pieces. Place in a salad spinner to wash thoroughly and spin dry.
Place in a large bowl along with the zest of the whole lemon and juice from only half (save the other half for serving) as well as 1-2 tbsp. Of EVOO. Using your hands massage the dressing into the kale. This helps break down the fibrous nature of the kale and softens it. You will see it turn a shiny bright green color, that’s when you know it’s ready. Stir in the parmesan cheese and add a sprinkle of salt and pepper. Taste for seasoning. Set aside while you cook the salmon.
Bring a medium size nonstick skillet up to medium high heat. While the pan heats season your salmon with salt. Once the pan is hot add in the ghee and place the salmon filets flesh side down. Cook for 3-4 minutes and then flip and cook another 2-3 minutes or until cooked to your preferred doneness. The trick to getting the perfect crust is to place the salmon in the pan and do not move it around. Let it cook undisturbed. Remove from heat and season with pepper.
Divide the kale salad between two shallow bowls and top with the cooked sweet potato and salmon. Serve with lemon wedges.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell