Blackened Salmon with Veggies and 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

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

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

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).

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.

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

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

Drizzle the olive oil and spice mixture over the salmon.

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!).

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Blackened Salmon with Veggies and Quinoa