Name: Walnut Crusted Salmon with Greek-Style Kale, Dill & Feta Sauté
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkgs crumbled feta cheese; 1 small bunch fresh dill; 1 small bunch green onions (scallions); 3 bunches kale; 3 lemons; 1.02 kg salmon fillet; ¾ cup walnuts; black pepper; crushed red pepper; extra virgin olive oil; mayonnaise; panko bread crumbs; salt

Walnut Crusted Salmon with Greek-Style Kale, Dill & Feta SautéWalnut Crusted Salmon with Greek-Style Kale, Dill & Feta Sauté — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ (113 g) pkgs crumbled feta cheese

1 small bunch fresh dill

1 small bunch green onions (scallions)

3 bunches kale

3 lemons

1.02 kg salmon fillet

¾ cup walnuts

black pepper

crushed red pepper

extra virgin olive oil

mayonnaise

panko bread crumbs

salt

Instructions

Preheat oven to 220°C (425°F). Coat a large baking sheet pan with a thin layer of oil.

Wash and dry the fresh produce.

Mince walnuts. Place in a small bowl along with bread crumbs, oil, and salt; stir to combine the coating.

Pat salmon dry with paper towels and place, skin-side down, on the baking sheet; season the top side with salt and pepper. Spread the fish with mayo, then sprinkle evenly with the coating, pressing gently to adhere. (Reserve bowl for later use.)

Place baking sheet in the oven (it doesn't have to be fully heated) and roast until salmon is cooked through, 10-12 minutes. Remove from oven.

Meanwhile, juice half of the lemons into the reserved bowl. Cut remaining lemons into wedges and set aside for serving.

Shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lemon juice and set aside.

Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and place in a large bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, trim and thinly slice green onions crosswise. Add to the bowl with the kale.

Once the pot is hot, add oil and swirl to coat the bottom. Add kale and green onions to the pot in handfuls, waiting for kale to wilt slightly before adding the next handful. Cook, stirring frequently, until the kale is tender, 2-3 minutes.

Add lemon juice, dill, feta, crushed red pepper, and salt to the pot with the kale. Stir to combine and remove from heat.

To serve, divide salmon and kale between plates, then squeeze lemon over top. Enjoy!

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