Ingredients

Ingredients

• 1 10-Oz Skin-On Salmon Fillet
• 1 Kale
• 1 Avocado
• 1 Jalapeño Pepper
• 1 Lime
• 3/4 lb Carrots
• 3 oz Radishes
• 2 Garlic
• 2 tbsp Raw Pepitas
• 3 tbsp Ranch Dressing
• 2 tsp Chipotle Chile Paste
• 1 tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Instructions

Instructions

1

Prepare & roast the carrots:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; quarter lengthwise, then halve crosswise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2

Prepare the ingredients & make the avocado dressing:

While the carrots roast, remove and discard the stems of the kale; thinly slice the leaves. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Pit and peel the avocado. If necessary, peel 1 garlic clove. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Halve the lime crosswise. Cut out and discard the stem, ribs, and seeds of the pepper; small dice. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper. In a large bowl, combine the avocado, as much of the garlic paste as you’d like, the juice of both lime halves, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Using a fork, mash until smooth.

3

Marinate the kale:

To the bowl of avocado dressing, add the sliced kale; toss to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4

Toast the pepitas:

While the kale marinates, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate; immediately season with salt and a pinch of the spice blend. Wipe out the pan.

5

Cook the fish:

While the kale continues to marinate, pat the fish dry with paper towels. Transfer to a cutting board, skin side down; cut into two equal-sized pieces. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you will have extra). In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes, or until lightly browned. Flip and cook 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

6

Make the dipping sauce & serve your dish:

While the fish cooks, in a bowl, combine half the ranch dressing (you will have extra) and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. To the bowl of marinated kale, stir in the sliced radishes and toasted pepitas. Serve the cooked fish, finished kale, roasted carrots, and dipping sauce on the side. Enjoy!