Mediterranean Salmon

Wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Roughly chop the capers. Remove and discard the stems of the kale; roughly chop the leaves.

In a large pan (nonstick, if you have one), heat the ghee and 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the prepared peppers, garlic, and capers (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

Add the chopped kale and vinegar to the pan (carefully, as the liquid may splatter). Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ¼ cup of water and cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

While the vegetables cook, pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into two equal-sized pieces; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skinless side down. Loosely cover the pan with aluminum foil and cook 4 to 5 minutes on the first side, or until lightly browned. Flip and cook 3 to 4 minutes, or until cooked through. Turn off the heat. Serve the finished vegetables topped with the cooked fish. Garnish with the almonds. Enjoy!