Step 1

Remove the salmon fillets from the refrigerator about 15 minutes before you’re ready to cook.

Step 2

Using a paper towel, pat each fillet on the top and bottom to dry. This is an important step to prevent the fillets from sticking to the pan.

Step 3

In a small bowl, add paprika, garlic powder, Italian seasoning, salt and freshly ground black pepper. Mix everything well to combine. Season the salmon fillets and set it aside.

Step 4

In a cast iron skillet, add 1 tablespoon of extra virgin olive oil over medium heat and let the pan heat up for a couple minutes.

Step 5

Add the fillets skin-side down to the skillet. Cook for about 6-8 minutes (time will depend on the thickness of the salmon fillet). Do not move the fillet. Wait and leave it be.

Step 6

Flip the fillets and cook for 2 minutes or so.

Step 7

Remove the salmon from the pan. Transfer the fillets to a paper towel-lined plate and set it aside.

Step 8

In the same skillet over medium-high heat, add 1 tablespoon of olive oil. Then, add onions and cook until onions are soft and golden.

Step 9

Add garlic and cook for about 30 seconds.

Step 10

Add sweet potato and ¼ cup of water to help to cook it faster. Close the skillet with a lid and cook the sweet potato for 2 minutes*.

Step 11

When the sweet potatoes are cooked, add kale, salt, pepper and chilli flakes. Mix everything well until the kale wilted.

Step 12

Return the salmon to the pan. Enjoy!