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.
Heat a nonstick skillet over medium-high heat.
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.
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.
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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