Preheat oven to 375°.**

Add kale, 1 tablespoon olive oil and salt to a large bowl and use your hands to massage kale for about 20 seconds; set aside.

Next, heat 2 tablespoon olive oil in a skillet over medium high heat (I used my cast iron) and add sweet potatoes, stirring occasionally until sweet potatoes are crispy on the outside and cooked on the inside.

Meanwhile, add the chopped onion and sunflower seeds to the bowl with kale.

Next, chop the halloumi and then heat in over a skillet. cooking for about a minute on each side, or until golden brown; add the halloumi to the bowl with the kale.

Next, cook the salmon. Make sure your cast iron skillet is free, so if you were using it to cook the sweet potatoes, add the sweet potatoes to the kale salad and wipe it down. Then, add lime juice to both sides of the salmon, then dip the salmon into the marinade (chili and chipotle seasoning) and then directly into the cast iron skillet. Make sure the skillet is over medium high heat and place a lid over the skillet and cook salmon for 3-4 minutes on each side, adding a bit of oil to the skillet to make sure it doesn't stick.

Check your salmon to make sure it's cooked through; if it is, great! If you happen to have an extra thick piece of salmon, it might not be. If that's the case, place your cast iron skillet into the oven and bake the salmon for an additional 8-12 minutes.

For the dressing: add all ingredients to a blender and pulse until smooth.

Assemble everything together and enjoy!