Walnut Crusted Salmon with Greek-Style Kale, Dill & Feta Sauté

Directions

1. Roast the salmon on a lightly oiled baking sheet in a 425°F oven until cooked through, about 10–12 minutes.
2. In a small bowl, mince the walnuts and mix with bread crumbs, oil, and a pinch of salt to create the coating.
3. Pat the salmon dry and place it skin-side down on the baking sheet. Season the top with salt and pepper, spread mayonnaise over the surface, and press the walnut coating onto the fish so it sticks.
4. Squeeze half a lemon into a bowl and set aside; cut the remaining lemon into wedges for serving.
5. Shave dill leaves from the stems, mince, and add to the lemon juice-filled bowl.
6. Trim kale, remove stems, tear or chop into bite-sized pieces, and place in a medium bowl. Slice green onions and add to the kale.
7. Heat a skillet over medium-high heat and add oil to coat the bottom.
8. Add kale and green onions to the skillet in batches, cooking each until the kale starts to wilt, about 1–2 minutes per batch.
9. Pour in lemon juice, then stir in dill, feta, crushed red pepper, and a pinch of salt with the kale, removing from heat once combined.
10. To serve, divide the salmon and kale between plates, squeeze additional lemon over top, and present with lemon wedges.