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Pan-Seared Lemon Butter Salmon
4 salmon filets (about 5 oz each)
1/2 teaspoon salt
¼ teaspoon black pepper
3 tablespoons butter
1 lemon, juiced and zested
Garnish with lemon sliced and chives
Season the salmon filets with salt and pepper on both sides.
In a pan, melt the butter and let it cook on a gentle simmer until it starts to brown. Set the salmon (skin side up) into the pan and cook for 3 minutes, then flip. Sprinkle on the lemon zest and pour in the lemon juice. Cook for 3 more minutes.
Transfer the salmon to the serving platter and pour the remaining lemon butter sauce over the top. Garnish with lemon slices and chives.
Lemon Parmesan Kale Salad
4 cups curly kale
2 tablespoons extra virgin olive oil
¼ teaspoon salt
2 tablespoons fresh lemon juice
½ teaspoon lemon zest
â…› teaspoon black pepper or to taste
1/3 cup garlic herb breadcrumbs, lightly crushed
¼ cup Parmigiano-Reggiano cheese, freshly grated
Tear or cut the kale into small pieces and place them in a large salad bowl. Add the olive oil and salt and message the kale leaves.
Pour on the lemon juice and lemon zest, and pepper. Stir to coat
Top the salad with the breadcrumbs and Parmesan and toss to coat.