- Heat oven to 425°F.
- Place salmon in a baking dish. Spritz each piece with lemon juice and sprinkle with lemon zest (approximately 1 teaspoon of zest). Bake for 15 minutes or until the fish easily flakes when pulled with a fork.
- Meanwhile, cook rice as directed on package.
- While rice is cooking, heat oil in a skillet over medium. Dice onion and add to hot oil. Peel sweet potato and then grate into skillet with onion. Stir in coriander, nutmeg, salt, and pepper. Cook until potato has softened. Add chopped kale and butter; stir to combine. Cover, turn heat down to low, and cook approximately 5 minutes until kale has wilted. Stir in rice and remove from heat.
- Serve salmon with rice and orange wedges on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie