Mediterranean Salmon with Sautéed Kale  & Zucchini

Mediterranean Salmon

with Sautéed Kale & Zucchini

Group Created with Sketch. 35 min
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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Seared salmon is served with a hearty vegetable sauté, which gets zingy flavor from capers and a touch of garlic. A sprinkle of almonds finishes the dish with delightfully crunchy contrast.

Seared salmon is served with a hearty vegetable sauté, which gets zingy flavor from capers and a touch of garlic. A sprinkle of almonds finishes the dish with delightfully crunchy contrast.

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Prepare the ingredients:
1 Prepare the ingredients:

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.

Start the vegetables:
2 Start the vegetables:

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.

Finish the vegetables:
3 Finish the vegetables:

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.

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

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! 

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Prepare the ingredients:
1 Prepare the ingredients:

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.

2 Start the vegetables:

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.

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

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.

4 Cook the fish & serve your dish:

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! 

Cook the fish & serve your dish: