Name: Pan-Seared Salmon with Kale and Apple Salad – A Healthy Meal
Ingredients: Four 5-ounce center-cut salmon fillets (about 1-inch thick); 3 tablespoons fresh lemon juice; 3 tablespoons olive oil; Kosher salt and freshly ground black pepper, to taste; 1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups); 1/4 cup dates, thinly sliced; 1 Honeycrisp apple, cut into matchsticks; 1/4 cup finely grated pecorino cheese; 3 tablespoons toasted slivered almonds; 4 whole wheat dinner rolls

Ingredients

To prepare this delightful dish, you’ll need the following ingredients:

For the Salmon:

Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

For the Kale and Apple Salad:

1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates, thinly sliced
1 Honeycrisp apple, cut into matchsticks
1/4 cup finely grated pecorino cheese
3 tablespoons toasted slivered almonds

Optional Accompaniment:

4 whole wheat dinner rolls

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Instructions

Prepare the Kale Salad:

- In a large bowl, whisk together the fresh lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon of kosher salt.
- Add the thinly sliced kale to the bowl, toss to coat thoroughly, and let it stand for 10 minutes. This process helps soften the kale, making it more palatable.While the kale is resting, prepare the dates and apple. Slice the dates into thin slivers and cut the apple into matchsticks.
- After the kale has rested, add the sliced dates, apple matchsticks, grated pecorino cheese, and toasted almonds to the bowl. Season with freshly ground black pepper to taste, toss well to combine, and set aside.
Cook the Salmon:
- Bring the salmon fillets to room temperature by letting them sit out for about 10 minutes before cooking.
- Season both sides of the salmon fillets with kosher salt and freshly ground black pepper.
- Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-low heat. Once the oil is shimmering, increase the heat to medium-high.
- Place the salmon fillets in the skillet, skin-side up. Cook until golden brown on the first side, approximately 4 minutes.
- Carefully flip the salmon using a spatula and cook on the other side until the fillets feel firm to the touch and are cooked through, about 3 additional minutes.
Assemble the Dish:
- Divide the kale and apple salad evenly among four plates.
- Place a pan-seared salmon fillet atop each serving of salad.
- If desired, serve each plate with a whole wheat dinner roll on the side.