Day # 4 of my Healthy Eating Series: Sauté Salmon, Garlic Snow Peas and Kale with Roasted Carrots and Sweet Potato

Nature’s Edible Powerhouse Rainbow!
The ingredients’ order as seen in the photo: Roasted carrots and sweet potato, sauté Kale, salmon and garlic snow peas. Not only is it a very healthy dish but highly fulfilling because its fiber content and furthermore, it taste amazing. Enjoy this cozy dinner for two, you and the person that you love, smile.
 
This post contains two parts: First part; the recipe and the second part; images of how I prepare the salmon filet when I purchase it whole. 

Part 1: The Recipe
Prep and Cook Time: 25 minutes (minus the veggies time. See my hack at the end of this post)
Approximate Cost: Under $10.00
Serve: 2
 
Ingredients
2 carrots (.50)
1 large sweet potato ($1.00)
2 cups of kale (.75)
Two salmon steaks cut in small bite pieces ($4.22)* and you will still have 6 filet to cook later.
Dry seasoning to taste
1 cup of snow peas ($1.00)
6 cloves of garlic (.50)
1 lemon (.50)
1 tbsp. olive oil
2 tsps. Soy sauce
 
*(I paid $16.85 for a large salmon filet. Then I divided it in 8 steaks for a cost of $2.11/steak)
 
 Directions
2 med size salmon steaks, cut in small bite pieces, season and add 3 chopped garlics. Set aside.
In medium low, add olive oil, sauté the snow peas with 3 chopped garlic and set aside.
Sauté the salmon and kale making sure to not overcook it.
Warm up the veggies. (See my hack below)
Make a simple salad.
Serve in an oval dish with lemon.
 
HACK: There is a catch with this recipe. Every Saturday, I peel and roast all the veggies that I plan to use the following week for about one hour. It saves me time and energy, since I oven-roast veggies one time-a-week. Then every day I serve a different roasted veggie at dinner. Click on my link to see the process and enjoy.
http://www.angieslifehacks.com/cuisine/roasted-mixed-veggies-with-thyme-rosemary-and-basil
 
Part 2: how I prepare a salmon filet when I purchase it whole.