Kale Chips, Smashed Potatoes & Salmon

1: Marinate the salmon in equal parts lime juice and coconut aminos, then add cilantro, salt, and pepper.

2: Sear the salmon for 2 minutes on medium high heat, then flip and bake at 400°F for about 9 minutes.

3: Boil mini potatoes for about 20 minutes until soft, then let them dry on a paper towel.

4: Smash the potatoes with your palm and brush with olive oil, then sprinkle with salt, pepper, minced garlic, and cilantro.

5: Roast the smashed potatoes in a cast iron for about 25 minutes, flipping for extra crispiness.

6: For the kale, toss 2 cups of kale (stems removed and cut into pieces) with 1 teaspoon oil, salt, pepper, tamari soy sauce, maple syrup, and sesame seeds.

7: Bake the kale for about 10 minutes at 400°F, watching to ensure they don’t get too crispy.

8: Sprinkle the kale with gluten-free cracker crumbs before serving.