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Prep Time: 5 mins  •  Cook Time: 12 mins


  • 1 (5-ounce) salmon fillet
  • 2 teaspoons olive oil, divided
  • 1 1⁄2 teaspoons orange zest, divided
  • 1 teaspoon Dijon mustard
  • 1⁄4 teaspoon dried rosemary
  • Salt and pepper
  • 2 cups frozen chopped kale
  • 1 teaspoon minced garlic


  1. Rub salmon with 1 teaspoon of the olive oil, 1 teaspoon of the orange zest, Dijon mustard, and all of the rosemary. Lightly season with salt and pepper, if desired.
  2. Heat a nonstick skillet over medium-high heat.
  3. Place the salmon in the hot skillet and cook, without disturbing, 4 minutes on the first side. Flip and cook an additional 3 minutes on the opposite side, or until fish flakes with a fork. Remove from skillet and rest under aluminum foil as you prepare the kale.
  4. Add the remaining olive oil, kale, garlic, and remaining  orange zest to the skillet and sauté 4 minutes, just until kale is heated through. Season to taste with salt and pepper.
  5. Transfer the cooked kale to a serving plate and top with  the rested salmon.

447 calories  •  28g fat  •  15g total carbs  •  5g fiber  •  3g sugar  •  10g net carbs  •  36g protein

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