Seared Salmon with Kale and Kitchen Sink Salad
Prep Time: 5 minutes
Total Time: 10 minutes
4 tablespoons extra virgin olive oil, divided
4 5-ounce skin-on salmon filets (center cut is best)
5 cups curly kale, torn into bite sized pieces
Cherry tomatoes, sliced avocado, cucumbers, chickpeas, peppers, capers, olives (basically anything else in the fridge or pantry you like in your salad)
1-2 tablespoons red wine vinegar
Lemon wedges for serving
Flaky Sea Salt (optional, see below)
Ground black pepper
Season salmon filets on both sides with salt and pepper. In a large nonstick pan, heat 1 tablespoon olive oil over medium high heat. Place the salmon, skin side down, into hot pan. Cook for about 7 minutes or until skin is crisp. Turn filets over and continue to cook for 2 minutes for medium rare.
In a large bowl, toss to combine kale with salad add-ins, 3 tablespoons olive oil, red wine vinegar and season with salt and pepper. Plate salad and serve salmon over the top. Squeeze lemon over fish and drizzle with a little extra olive oil. If you have flaky sea salt, a little sprinkle over the top would be delicious.
My go-to Flaky Sea Salt for finishing dishes