Wash and dry the fresh produce. Peel the carrots, then thinly slice on an angle. Peel 2 cloves of garlic (or 4 cloves for 4 servings); using a zester or the small side of a box grater, finely grate into a paste. Halve, pit, and thinly slice the peach(es). Quarter and deseed the lemon(s). Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges (or 4 wedges for 4 servings) and 2 tablespoons of olive oil (or 4 tablespoons for 4 servings). Season with salt and pepper. Using your hands, massage the kale to slightly soften. Set aside to marinate, stirring occasionally.

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the spice blend. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.

Meanwhile, in a bowl, whisk together the mustard, tahini, parmesan, worcestershire sauce, the juice of the remaining lemon wedges, 2 tablespoons of water (or 4 tablespoons for 4 servings), and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.

To the bowl of marinated kale, add the cooked carrots, sliced peach(es), and dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked fish. Garnish with the sesame seeds. Enjoy!