Perfect Salmon with Kale

 
This Salmon and Kale dish is a favorite of mine, and a perfect solution for Healthy Omnivores this time of year. It feels hearty and warm, and it’s a great way to get your veggies in one simple dish.

You can use kale, or feel free to substitute any DLG. (dark leafy green)

Ingredients
3 tablespoons organic vegetable broth
2 1/2 tablespoons olive oil, divided
1 large bunch kale, coarse stems removed and torn into pieces (you can use chard, instead)
4 salmon fillets (about 4 oounces ea.)
2 lemons, peel finely grated and juiced

Preparation
1) Preheat oven to 425°. Line a baking sheet with parchment paper; lightly brush with 1 tablespoon oil.

2) Put broth and 1/2 tablespoon oil in a bowl and mix with a fork until combined. Mix in the remaining 2 tablespoons oil; set aside.

3) Toss kale with 1 tablespoon broth mixture in a large bowl. Place kale mixture on the baking sheet; roast 5 minutes.

4) Brush salmon with remaining broth mixture and season, if desired, with ground black pepper. Place salmon on top of kale. Roast 10 minutes or until fish flakes with a fork.

5) Drizzle 2 tablespoons lemon juice over fish and kale; sprinkle with lemon zest.

Serves 4

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