Garlic Salmon with Sautéed Kale and Roasted Sweet Potatoes

May 16

INGREDIENTS
4 salmon fillets (5 oz each)
1 bunch kale, chopped
4 small sweet potatoes, cubed
3 tablespoons olive oil
3 cloves garlic, minced
Salt and pepper to taste
1 teaspoon ground cinnamon (for sweet potatoes)

DIRECTIONS
1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, cinnamon, salt, and pepper. Roast for 25-30 minutes until tender.

2. Heat 1 tablespoon olive oil in a skillet. Sauté garlic for 1 minute, then add kale and cook until wilted (3-4 minutes). Season with salt and pepper.

3. Season salmon with salt and pepper, then grill or pan-sear for 4-5 minutes per side until cooked through.

4. Serve salmon with sautéed kale and roasted sweet potatoes.

APPROX MACROS
Protein: 35g
Carbohydrates: 40g
Fats: 20g
Fiber: 7g
Added Sugars: 0g

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

Garlic Salmon with Sautéed Kale and Roasted Sweet Potatoes

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