Mediterranean Salmon with Lemony Kale & Tahini

Transport yourself to the sun-drenched coast with this vibrant dish. Crispy-skinned salmon rests on a bed of tender kale, all brought together with a creamy, nutty lemon-tahini dressing. It’s a perfect balance of healthy fats, protein, and fibre.

Method

1. 1

   Pat the salmon fillet dry and season with salt and pepper. Heat half the olive oil in a non-stick pan over medium-high heat.

2. 2

   Place the salmon skin-side down and cook for 4-6 minutes until the skin is golden and crisp. Flip and cook for another 2-3 minutes until cooked through. Set aside.

3. 3

   In the same pan, add the remaining oil and sauté the minced garlic for 30 seconds until fragrant.

4. 4

   Add the kale to the pan with a splash of water, cover, and let it wilt for 3-4 minutes. Stir in the milled flaxseed and cook for one more minute.

5. 5

   While the kale cooks, whisk together the tahini, lemon juice, and 3 tablespoons of water to create a smooth dressing. Season with salt.

6. 6

   Place the cooked kale on a plate, top with the salmon fillet, and drizzle generously with the lemon-tahini dressing.