Lemon Kale Salmon Salad

Serves 2

Ingredients:

Directions:

1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4’’ ribbons. Put them all in a bowl.
2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt,
3. pepper in a blender/food processor and blend to combine. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
4. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet.
5. Add the breadcrumbs, grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale, and a piece of salmon.