Believe me, this Pan-Seared Salmon with Kale and Apple Salad looks more fancy than it actually is. With only a few ingredients and 30 minutes of your time, you will create an amazing, fresh dinner for the family. Keep in mind that salmon is more on the fattier side than other proteins, and with the addition of almonds and olive oil, this dish is packed with healthy fats. Therefore, if you are cleansing, be sure to adjust as needed, or avoid if fats are not included in your cleanse!
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Ingredients:
  • Four 5-ounce center-cut salmon fillets
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • Kosher salt
  • 1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
  • 1 Honeycrisp apple
  • 3 tablespoons toasted slivered almonds
  • Freshly ground black pepper
  Directions: Bring the salmon to room temperature 10 minutes before cooking. Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes. While the kale stands, cut the apple into matchsticks. Add the apples and almonds to the kale. Season with pepper, toss well and set aside. Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more. Divide the salmon and salad evenly among four plates