- 3 pieces of salmon fillets, skin on (1 slice per serving)
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon oregano
- 1/3 teaspoon garlic powder
- 1/3 teaspoon of salt
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon of sweet pepper
- 1 small onion
- 1 clove of garlic
- 1 teaspoon of olive oil
- 3 handfuls of fresh kale (no thick stalks)
- 1 teaspoon lemon juice
- Cherry tomatoes
If you are using frozen salmon, defrost. Rinse the pieces of fish and pat dry with paper towels. Put aside. In a small bowl, combine the thyme, oregano, garlic powder, salt, sweet pepper, and cayenne. Sprinkle the top of the fillets evenly with the spice mixture.
Brush the grill pan with olive oil and heat it up. Put the pieces of fish. Grill uncovered for 8 to 12 minutes, turn the fish halfway through grilling. Cover the fish to keep it warm.
Heat the olive oil in a separate skillet, add the finely chopped onion and garlic. Fry until lightly browned.
Add the kale to the pan . Fry for a while, then drizzle with lemon juice a little and sprinkle lightly with salt.
Place a portion of the kale on the plate. Add the cherry tomatoes and sprinkle some Parmesan cheese over it. Place a portion of salmon next to it. If you like, add toast.
Enjoy your meal!