Lemon Garlic Butter Salmon Salad

Ingredients

⅓ cup salted butter

4 large cloves garlic, minced

2 tbsp lemon juice

1 tosp brown sugar

4 4-ounces fillets salmon

¾ tsp sea salt

1 lemon, sliced

6 cups curly kale, stems removed, leaves roughly chopped (from 2-3 bunches)

1 tsp lemon zest

¼ cup lemon juice, plus more for kale

1¼ cups grated Parmesan

½ cup extra-virgin olive oil, cloves,

minced 1/2 teaspoon kosher salt

¼ tsp black pepper

Directions

Preheat the oven to 400ºF with a rack in the middle position. Line ⅓ of a baking sheet with parchment paper and the other ⅔ with foil with an edge hanging over the parchment.

In a small saucepan, melt the butter over medium-low heat. Add the garlic and cook until fragrant, about 1 minute. Turn off heat, whisk in the lemon juice and brown sugar.

Place the salmon on the foil side of the prepared baking sheet. Sprinkle all over with the salt. Place the lemon slices on the foil side of the salmon on the baking sheet. Fold the side of the foil edge up so the parchment paper is protected from the salmon juices.

Pour the lemon butter over the salmon.

Using ¾ cup of parmesan, make small piles of parmesan, 1 tablespoon each, about, 10 total. Bake until the salmon easily flakes with a fork and the parmesan is browned, about 10-12 depending on the thickness of your fish.

Meanwhile make the salad. In a large bowl add the kale and drizzle with a squeeze of lemon juice. Using your hands, massage the kale until tender and glossy, about 3 minutes.

In a large bowl whisk together the lemon zest, lemon juice, the remaining ½ cup parmesan, olive oil, garlic, salt and pepper until fully combined. Add the kale to the bowl and toss until fully coated.

Divide the salad onto 4 plates. Top with the salmon, parmesan crisps and pepper to taste.