One word of warning: I though the leftovers were only so-so, and so I'd recommend making just the amount you plan to eat right away.
1/3 cup coconut oil, melted + more for the sweet potatoes
2 T soy sauce
1 heaping tsp chile garlic sauce (more if you like it spicy)
1 tsp toasted sesame oil
1 large sweet potato, peeled and cubed
1 tsp smoked paprika
1 large bunch kale, ribs removed, torn into large pieces
1 cup unsweetened coconut flakes
4 salmon fillets
1. Preheat the oven to 400 degrees and line two large baking sheets with foil.
2. Whisk together the coconut oil, soy sauce, chile garlic paste, and sesame oil. Set aside.
3. Toss the sweet potatoes with a bit more coconut oil, as well as the smoked paprika and a generous pinch of salt. Arrange in a single layer on one of the baking sheets, and pop in the oven. Set a timer for 15 minutes.
4. Place the salmon on a plate and drizzle with 2 T of the coconut-chile dressing. Set aside.
5. In a large bowl, toss together the remaining coconut-chile dressing with the kale and coconut flakes. Arrange on the second baking sheet in an even layer (some of the pieces of kale will overlap, which is fine -- this will make some pieces crispy and some tender, which is amazing!)
6. Once the potatoes have cooked for 15 minutes, stir with a rubber spatula and move them to one side of their baking sheet (still in a single layer). Add the salmon fillets to the now-empty side, and pop back in the oven, along with the kale.
7. Roast for an additional 15 minutes, until the sweet potatoes are tender, the salmon is cooked through, and the kale is tender and starting to brown in places.