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2 servings
Ingredients:
• 3 cups Tuscan kale, cut into fine strips• ½ tsp salt, divided
• 1½ tsp lemon juice
• 1/8 tsp ground black pepper
• 2, (6-oz.) salmon filets
• ½ cup fresh chopped dill
• ¼ cup non-fat plain Greek yogurt
Directions:
1. Preheat oven to 450⁰F.
2. In a mixing bowl, combine the kale, lemon juice, pepper, and half of the salt.
3. Massage the kale with your hands to break the fibers and allow the lemon juice and salt to tenderize it. Set aside to marinate for 20 minutes.
4. Season the salmon with the remaining salt.
5. In a mixing bowl, combine the yogurt and dill. Coat each salmon with the yogurt-dill mixture.
6. Place the salmon on a parchment-lined sheet pan and bake for 8 to 10 minutes.
7. Serve 1½ cups of the kale salad with one baked salmon filet per serving.
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