Kale Caesar Salad with Balsamic Glazed Salmon and Roasted Sweet Potatoes

Kale Caesar Salad with Balsamic Glazed Salmon and Roasted Sweet Potatoes. Forget about that caesar dressing from a jar, @halfbakedharvest has perfected the tahini based caesar dressing and it pairs perfect with the sweet balsamic-y salmon marinade. Add a little bit of crunch with your roasted sweet potatoes and you have one decadently delicious healthy meal.

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Recipe

Kale Caesar with Balsamic Glazed Salmon and Roasted Sweet Potatoes by Nutritionist Alicia Spangenberger

total time: 35 minutes
servings: 4

Ingredients:

• 2 medium sweet potatoes, cut in to 1/2 inch rounds

• tbsp olive oil

• 2 tsp smoked paprika

• salt & pepper

• 4 six ounce Villa frozen salmon portions, thawed

• 1 tbsp butter

• 1 large bunch of kale, chopped

• 2 cups brussel sprouts, shaved or chopped

• sunflower seeds for garnish

Salmon Marinade Ingredients

• 2 tbsp sugar

• 1/4 cup olive oil

• 1/4 cup soy sauce

• 1/3 cup balsamic vinegar

• 2 cloves garlic, minced

Caesar Dressing

• 1/2 cup parmesan cheese, grated

• 3 tbsp tahini

• 3 tbsp dijon mustard

• 3 tsp Worcestershire sauce

• 1/3 cup olive oil

• 3 tbsp fresh parsley, chopped

• juice of 2 lemons

• 1 clove garlic, minced

• pinch salt & pepper

Instructions:

Preheat oven to 420 degrees Fahrenheit

After cutting sweet potatoes into rounds, arrange on a baking sheet, season with salt, pepper and smoked paprika and toss with olive oil. Bake for 20 minutes, flip the rounds over and bake for another 10 minutes or until crispy.

While sweet potatoes are in oven, prepare the salmon marinade by combining the sugar, olive oil, soy sauce, balsamic vinegar and minced garlic in a medium sized bowl, whisk together and put salmon in the bowl to marinate.

While salmon marinates, make the caesar dressing by adding all dressing ingredients to a blender or food processor, blend until creamy.

Heat 1 tbsp butter in pan and place each salmon portion into once butter is melted and pan is hot. Pour marinade over top of the portions and cook on each side for 5-7 minutes.

Chop your kale to desired piece size and add to a large bowl, pour half of the dressing over your kale, and massage the dressing into kale with your hands for 3 minutes. Then add the shaved brussel sprouts to the bowl and combine.

Plate kale and brussel sprouts first, then sweet potatoes and top with the salmon portion, spooning leftover marinade in pan over the top if you wish. Top with extra dressing and sunflower seeds and enjoy!