From February/March 2016 issue
Serves 4

Ingredients

  • 3 medium sweet potatoes (1 – 1-1/2 pounds), cut into 1-inch chunks
  • 4 TBSP extra-virgin olive oil, divided use
  • 1 TBSP finely chopped fresh rosemary
  • 1 – 1-1/2 pounds wild salmon
  • Sea salt and black pepper, to taste
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, finely chopped or grated
  • 6-7 cups chopped kale (about 1 bunch, stems removed)
  • 1/2 tsp ground nutmeg

Directions

  1. Preheat the oven to 400ºF.
  2. In a large bowl, toss the sweet potatoes with 1 tablespoon of

attempt from :34.204.176.189
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today