Salmon Fillet With Sweet Potato Mash and Kale
35g protein, 22g fat, 48g carbs
150g salmon fillet or tofu (use a fresh, firm, low-fat variety)
juice of ½ a lemon
250g sweet potato, skin left on
½ tsp ground cinnamon
100g curly kale
1) Preheat oven to 175˚C/350˚F. Place a sheet of foil on a baking tray (enough to wrap around the fish or tofu). Place the salmon/tofu on the foil and season with salt and pepper. Squeeze the lemon juice over the salmon/tofu.
2) Gently wrap the foil around the salmon or tofu and seal loosely into a parcel. Cook for 15-20 minutes or until salmon is cooked thoroughly (when cooked, the salmon should be a pale pink colour throughout).
3) Meanwhile, bring a saucepan of lightly salted water to a boil. Add the sweet potato and reduce to a gentle simmer. Cook for around 8 minutes, until soft, remove from water and drain. Steam the curly kale for 3-4 minutes until soft.
4) Cut open the sweet potato and use a fork to mash the insides. Sprinkle on the cinnamon and mash. Serve