Ingredients:

4 oz salmon

2 tbsp artichoke dip

1 medium sweet potato

1 cup kale, raw, chopped

¼ cup basil, chopped

1 tsp olive oil

1 tsp balsamic vinegar

Directions: Preheat oven to 400F. Bake sweet potato in oven for about 40-50 minutes until soft. Season salmon if needed. Top with artichoke dip. Bake in the oven for about 20 minutes until internal temp reaches 145F. Prep  kale and basil and combine. Top with oil and balsamic and a bit of salt and pepper and massage salad until soft.