Make this meal for dinner tonight and use the leftovers for lunch or dinner tomorrow! Salmon, sweet potatoes and our Southwest Ranch make a great combo.

What you need

3 pounds sweet potatoes (about 6 medium), diced 1 inch
1 red onion, diced ½ inch
¼ cup Tessemae’s Southwest Ranch Dressing
6 ounces ham steak, cut into ½ inch pieces
4 cups baby kale
4 skinless salmon fillets, about 6 ounces each
1 bunch scallions, thinly sliced

What to do

Heat your oven to 450. On a large rimmed baking sheet, toss the sweet potatoes and onion with ¼ cup Southwest Ranch. Spread half of the mixture on another baking sheet. Roast until just tender, about 15 minutes. Scatter the ham between the two sheets and toss to combine. Top with the kale. Continue roasting until the potatoes are browned and tender and the kale is wilted and crisp, about 15 minutes more.

In a large, nonstick skillet heat 2 tablespoons Southwest Ranch over medium high heat until sizzling. Add the salmon, rounded side down, and sear until deeply browned, about 3 minutes. Flip over the filets, reduce heat to medium and cook until just opaque throughout, about 5 minutes more.

Reserve 1/2 of the hash for leftovers. Serve the salmon with the remaining hash, drizzled with more Southwest Ranch.

Serves 4 (Plus leftovers for tomorrow)