– 1 lb salmon filets
– 1 bunch Tuscan Kale, torn into bite size pieces.
– 1 lime
– 1 lemon
– 1/4 cup Extra Virgin Olive
– Sunflower seeds, for garnish
Preheat oven to 400 degrees Fahrenheit.
Place a piece of foil on a baking sheet. Season salmon with salt and pepper. Using a microplane, zest half of the lemon and half of the lime over the salmon. Cover tightly with another piece of foil. There should be no holes for air to escape. Steam salmon for 10 minutes, or until flaky.
Whisk together juice from 1 lime, 1 lemon, salt and pepper. Whisk in olive oil to emulsify. Massage vinaigrette onto the kale to help soften it a bit. Place salmon on top and garnish with sunflower seeds.