Simple Salmon and Savory Kale
2 6oz. wild-caught salmon filets
½ red or yellow onion, diced
½ head of garlic, diced or minced
½ inch piece of fresh ginger root, skinned and diced
1 ½ Tablespoons olive oil
Juice of 1 lime
½ teaspoon salt
½ teaspoon coarse ground black pepper
Prepare the salmon:
Preheat oven to 375’. Place filets in a casserole dish. Squeeze the lime juice over the salmon filets. Season each filet with salt and pepper. Use half of the chopped onion and garlic to top the filets. Drizzle ½ teaspoon olive oil on each filet. Place filets in oven to cook while you prepare the kale.
Prepare the kale:
Wash and pat dry the kale leaves. Remove the leaves from the stems and chop coarsely. Heat 1 Tablespoon olive oil in a cast-iron skillet over medium heat. Add the kale and cover. Let the kale cook for 5 minutes, stirring occasionally to allow the water to evaporate. Add the remaining onion, garlic, and the ginger to the pan. Add more olive oil as needed to prevent sticking. Stir everything together well. Allow to cook uncovered for another 5 minutes. Add salt and pepper and stir. Allow to cook for another few minutes to combine the flavors. Turn off heat but leave pan on the burner.
Check the salmon – if the filet easily flakes off, it is done. Remove from the oven.
Place each filet on a plate with a heaping serving of the kale.
Serves 2. Enjoy!