Careme

Ingredients

• King Salmon Fillet (Wild Caught Previously Frozen) 12 oz (for 2 servings) $21.99/lb (sale)
• Organic Kale 6 oz (about 4 packed cups), stems removed, leaves chopped $2.99/lb
• Organic Jumbo Yellow Onions 1/2 medium onion, finely diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Cooked lentils (not listed; pantry or canned) 1 1/2 cups cooked (or 1 can, drained and rinsed)
• Whole-grain mustard (pantry) 1 1/2 Tbsp
• Lemon (pantry) 1 (zest + 2 Tbsp juice)
• Extra-virgin olive oil (pantry) 3 Tbsp, divided
• Red wine vinegar or apple cider vinegar (pantry) 1 Tbsp
• Honey or maple (pantry) 1 tsp
• Kosher salt + black pepper (pantry) To taste
• Optional: crushed red pepper (pantry) Pinch

Instructions

1. Prep: Pat 12 oz salmon very dry with paper towels; season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper. Remove kale stems and chop 6 oz kale into bite-size ribbons. Finely dice 1/2 medium onion and mince 2 garlic cloves. Zest 1 lemon and squeeze 2 Tbsp juice.
2. Make vinaigrette: In a bowl, whisk 1 1/2 Tbsp whole-grain mustard, 2 Tbsp lemon juice, 1 Tbsp vinegar, 1 tsp honey, and 2 Tbsp olive oil. Season with a pinch of salt and plenty of pepper.
3. Warm the lentils + kale (stove): Heat 1 Tbsp olive oil in a skillet over medium heat. Add diced 1/2 onion and cook until soft, 4–5 minutes. Add 2 minced garlic cloves and cook 30 seconds. Add 6 oz chopped kale with 2 Tbsp water and a pinch of salt; cook until just tender, 2–3 minutes. Stir in 1 1/2 cups cooked lentils and warm through 1–2 minutes.
4. Dress: Off heat, toss the warm lentil-kale mixture with the mustard vinaigrette. Taste and adjust with more salt/pepper and optional crushed red pepper. Fold in lemon zest.
5. Sear the salmon (stove): Heat a clean skillet (preferably cast iron) over medium-high for 2 minutes. Add a thin film of oil. Place salmon skin-side down (if skin-on) and press gently for 10 seconds. Cook 3–5 minutes until the skin is crisp and the fish releases easily. Flip and cook 1–3 minutes more to your preferred doneness (aim 120–130°F for medium).
6. Serve: Spoon warm mustardy lentils onto plates and top with the seared salmon. Finish with a drizzle of olive oil and extra black pepper if you like.