ZESTY SALMON WITH GREENS FOR TURKEY TROT PLAN

Prep Time: 5 mins  •  Cook Time: 12 mins

INGREDIENTS

• 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

DIRECTIONS

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