Blackened Salmon with Veggies and Quinoa

Start your meal prep week with this protein packed blackened salmon with veggies and quinoa! Make a large amount of quinoa and vegetables so you have enough food for your Salmon Cakes and Breakfast Quinoa.

 6 salmon filets
 2 tbsp Colavita Extra Virgin Olive Oil
 1 tbsp smoked paprika
 ½ tsp garlic powder
 ½ tsp dried oregano
 ¾ tsp cayenne pepper
 ½ tsp kosher salt and freshly ground black pepper
 Zest of 1 lime
For the Vegetables:
 4 sweet potatoes, peeled and cubed (reserve 2 of the 4 cooked potatoes for the Salmon Cakes Recipe)
 2 large bunches red kale, leaves ripped from the stems and coarsely chopped (you are making extra kale for tomorrow's lunch)
 2 tbsp maple syrup
 Salt and freshly ground black pepper
 Colavita Extra Virgin Olive Oil
 2 tbsp freshly squeezed lemon juice
 1 cup cooked quinoa

1

Heat your oven to 425°F and line two baking sheets with parchment paper.

2

Place the cubed sweet potatoes on a baking sheet. Drizzle them with olive oil, maple syrup and sprinkle with salt and pepper.

3

Place them in the oven and roast for about 30 minutes, or until they are easily pierced with a fork (they may need more time).

4

Place the kale in a large mixing bowl. Add the lemon juice, 2 tbsp Colavita olive oil, sea salt and pepper. Massage this mixture into the kale, taking care to rub it into the leaves. Allow to rest in the bowl.

5

In a small bowl, combine the Colavita olive oil, smoked paprika, garlic powder, oregano, salt, pepper, cayenne pepper and lime zest.

6

Place the salmon on other prepared baking sheet, skin side down.

7

Drizzle the olive oil and spice mixture over the salmon.

8

Roast the salmon in the oven for 20 minutes (you can place the salmon in the oven at the same time as the potatoes, just keep track of your timing!).