- 2 sweet potatoes, peeled and cut into 1/2-inch chunks
- 2 tablespoons olive oil
- 2 1/4 teaspoons smoked paprika, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Sea salt and freshly ground pepper, to taste
- 3 tablespoons maple syrup
- 2 teaspoons Dijon mustard
- 1 bunch Tuscan kale, stemmed and roughly chopped (about 3 cups)
- 1 1/2 pounds salmon, cut into 4 fillets, skin on
- Preheat oven to 400 degrees, and line a sheet tray with parchment paper.
- Add sweet potatoes to the prepared sheet tray, and drizzle with olive oil, 2 teaspoons paprika, cumin, cinnamon, salt and pepper. Toss the potatoes with your hands to coat in the oil and spices. Lay out in an even layer on the sheet tray. Roast for 20 minutes until just tender.
- In a small bowl, whisk together maple syrup, mustard and remaining 1/4 teaspoon paprika.
- Remove potatoes from oven after 20 minutes, and, using tongs, gently toss the kale through. Lightly drizzle with olive oil and season with salt. Nestle the salmon into the potatoes and drizzle with maple-mustard mixture. Roast for 12 to 15 more minutes until salmon is cooked through and kale is mostly soft with some bits still crunchy.