My favorite dinner when I’m cooking just for me :) 🍠

Ingredients

• 2 large Sweet Potato (washed, scrubbed, and pierced with a fork)
• 200 g Salmon Fillet (skinless, cut into 2 equal pieces, seasoned with salt and pepper)
• 2 tbsp Barbecue Sauce (choose a gluten‑free variety if needed)
• 1 cup Kale (stems removed, leaves chopped)
• 1 tbsp Olive Oil (extra‑virgin, for sautéing kale)
• to taste Salt
• to taste Black Pepper
• 2 stalks Green Onion (thinly sliced for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the sweet potatoes.

   Time: PT10M

   Temperature: 400°F

2. Prepare Sweet Potatoes

   Rub each sweet potato with a little olive oil, sprinkle with salt, and pierce several times with a fork.

   Time: PT5M

3. Bake Sweet Potatoes

   Place the potatoes directly on the baking sheet (or on foil) and bake for 30–35 minutes, until a fork slides in easily.

   Time: PT35M

   Temperature: 400°F

4. Cook Salmon

   While the potatoes bake, heat a skillet over medium‑high heat, add a splash of oil, and place the salmon pieces skin‑side down. Cook 3‑4 minutes per side, brushing each side with barbecue sauce during the last minute.

   Time: PT8M

5. Sauté Kale

   In the same skillet, add 1 tbsp olive oil if needed, then add chopped kale. Sauté 4‑5 minutes, stirring occasionally, until wilted but still bright green. Season with salt and pepper.

   Time: PT5M

6. Assemble the Stuffed Potatoes

   Remove the baked sweet potatoes, let cool for 2 minutes, then slice them open lengthwise. Fluff the interior with a fork, place a piece of barbecue salmon inside, top with sautéed kale, drizzle any remaining sauce, and garnish with sliced green onion.

   Time: PT5M

7. Serve

   Plate the stuffed sweet potatoes and enjoy immediately. Leftovers can be stored as described below.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

10g

Fiber

7g