Pan seared salmon with kale and apple salad

What if weeknight dinners could be quick, simple and leave you feeling good. They can. Try this simple and delicious Kale salad top with pan seared salmon. A healthy dinner in under 30 minutes!

salmon

4 salmon fillets 4-6 ounces each

2 tablespoons olive oil

1 tbsp lemon juice

1 tsp onion powder

1 tsp garlic powder

1 tsp paprika

1 tsp dry parsley

zest of one lemon

salt and pepper to taste

2 tablespoons butter

salad

3 cups chopped kale

2 tbsp olive oil

1 tbsp lemon juice

1/4 cup pitted dates (chopped)

1 Honeycrisp apple

1/4 cup shaved parmesan cheese

black pepper

Directions 

salmon:

Bring the salmon to room temperature 10 minutes before cooking.

In a small bowl- whisk together 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika , 1 tsp dry parsley, zest of one lemon , salt and pepper

Heat the remaining 1 tablespoon oil and 2 tbsp. butter in a large cast iron pan over medium-low heat. Once melted, raise the heat to medium-high. Place the salmon, skin-side down in the pan. Press down with a spatula for crispy skin. Cook, about 4 minutes. Turn the fish over with a spatula, and cook about 3 minutes more. Finish in 400 degree oven for about 6 mins (make sure insides are not pink)

Salad

whisk together the lemon juice, tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, massage the dressing in for about 3 minutes. Add the raisins , apple slices , shaved parmesan cheese kale. Season with pepper, toss well and set aside.

Divide the salad onto plates and top with salmon