Preheat oven to 400 degrees.

For the miso glaze, combine miso, one tablespoon tamari, rice vinegar, and sesame oil in a small bowl. Reserving two tablespoons for garnish, add the remainder to salmon fillets in a separate dish and let marinate.

Peel sweet potato and slice into ½-inch rounds.

Mix chipotle with one tablespoon olive oil and coat sweet potatoes. Arrange on a parchment-lined baking sheet and roast for 25 minutes.

While potatoes are roasting, add a tablespoon of olive oil to a cast iron skillet on medium high heat, add mushrooms and a pinch of salt. Sauté until soft (about two minutes) and set aside.

Heat one tablespoon of olive oil in another pan (large enough for the salmon) over medium heat. When hot, add salmon flesh-side down. Cook for 2-3 minutes and then flip over. Place pan in oven for 6-9 minutes, depending on your desired doneness.

Heat remaining tablespoon of olive oil in a large sauté pan over medium heat. Add garlic and cook for 20 seconds.

Add torn kale, remaining three tablespoons tamari, and ¼ cup water. Cover and remove from the heat.

To Plate:

Place kale in the middle of a plate, arrange 2-3 sweet potato medallions around it. Rest salmon on kale. Sprinkle mushrooms around, and top salmon with a drizzle of the miso glaze. Add cut cherry tomatoes to garnish.