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Mediterranean Salmon

with Sautéed Kale & Zucchini

Whole30®
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 610 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit Whole30.com. This September, we’re excited to bringing you another month of delicious, Whole30® Approved recipes. The classic dish of seared salmon is boosted by tangy, briny capers which add extra zing to hearty sautéed kale.

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fresh
ingredients
Mediterranean Salmon with Sautéed Kale  & Zucchini
Title
  • 1 10-Oz Skin-On Salmon Fillet
  • 2 cloves Garlic
  • 1 Zucchini
  • 4 oz Sweet Peppers
  • 1 bunch Kale
  • 2 Tbsps Ghee
  • 2 Tbsps Sliced Roasted Almonds
  • 1 Tbsp Capers
  • 1 Tbsp Apple Cider Vinegar
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to soften. 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 sweet 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.

Start the vegetables:
2 Start the vegetables:

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

Finish the vegetables:
3 Finish the vegetables:

Add the chopped kale and vinegar; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ¼ cup of water. 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. 

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 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 cooked vegetables topped with the cooked fish. Garnish with the almonds. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to soften. 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 sweet 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.

2 Start the vegetables:

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

Start the vegetables:
Finish the vegetables:
3 Finish the vegetables:

Add the chopped kale and vinegar; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add ¼ cup of water. 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. 

4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut into 2 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 cooked vegetables topped with the cooked fish. Garnish with the almonds. Enjoy!

Cook the fish & serve your dish: