Seared Salmon and Kale Salad

Ingredients:

2 salmon fillets, skin on
1 tbsp olive oil
Salt and pepper, to taste
1 tbsp honey
1 tbsp soy sauce
1 tbsp lemon juice
4 cups fresh kale, torn into bite-sized pieces
1/2 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1/4 cucumber, thinly sliced
2 tbsp olive oil (for salad dressing)
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
1/2 tsp garlic powder
Fresh lemon wedges, for garnish
Instructions:

Cook the Salmon:

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the pan is hot, place the salmon fillets skin-side down and cook for about 4-5 minutes on each side, until the salmon is cooked through with a crispy brown crust. Remove from heat.
In a small bowl, whisk together honey, soy sauce, and lemon juice. Drizzle this sauce over the salmon fillets before serving.
Prepare the Salad:

In a large bowl, massage the kale leaves with olive oil to soften them. Add the cherry tomatoes, red onion, and cucumber, tossing everything together.
Make the Dressing:

In a small bowl, whisk together balsamic vinegar, Dijon mustard, garlic powder, salt, and pepper. Drizzle over the salad and toss to combine.
Assemble the Plate:

Place a generous portion of the kale salad on each plate. Top with the seared salmon fillets. Garnish with lemon wedges.
Serve immediately for a light and flavorful meal! Enjoy the perfect balance of savory salmon and fresh, vibrant kale.