From February/March 2016 issue
Serves 4


  • 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


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

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