- 1 Sweet Potato Peeled & Spiralized
- 1/4 cup Water
- 3/8 tsp Salt
- ¼ tsp Black Pepper Freshly Ground
- 1 bunch Kale Stemmed, Washed, Bunched & Thinly Sliced
- 1/8 tsp Smoked Paprika
- 4 5 oz pieces Salmon Fillet (Boneless & Skinless Center-Cut)
- 1 Lemon
- 1 cup Dry White Wine
- 2 tsp Capers Rinsed
Sprinkle Cayenne, 1/4 tsp Black Pepper and 1/8 tsp Salt on both sides of the Salmon. Heat Coconut Oil in a large pan over medium-high heat; cook salmon 10 minutes or until knife pierces center easily, flip once halfway through. Transfer to plate.
Add White Wine back to large pan and boil until liquid is reduced by half. Add Kale, Spiralized Sweet Potato and Lemon Juice; cook until kale begins to wilt. Remove from heat; stir in lemon juice and parsley.
Divide among plates; top with fish
Calories: 103kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 281mg | Potassium: 349mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7888IU | Vitamin C: 54mg | Calcium: 71mg | Iron: 1mg