Salmon with Tomatoes and Baby Kale

SmartPoints 7
Serves 4

1 lb salmon fillet

1 tbsp olive oil

1/4 c shallots, sliced thinly

4 cloves garlic, thinly sliced

2 c cherry tomatoes

1/2 c sliced pitted Kalamata olives

2c baby kale

zest of 1 orange

fresh oregano

Rinse salmon and pat dry. Cut fillet into 4. Season salmon with salt and pepper. Heat up a  large non stick pan with oil over medium high. Pan fry the salmon for about 4-5 minutes. turn the fillets over and cook for another 3-4 minutes. Remove the fillets from the pan, set a side and cover to keep warm.  Lower the heat to medium. In the same pan, add shallots and garlic. Cook for about 2-3 minutes. Add the tomatoes and cook for about 3 minutes or until skin starts to burst and juice oozes. Add the olives, orange zest and the kale. Cook for about 2 mins. Turn off the heat and stir in oregano. A fillet is served with 1/2 a cup of sautéed vegetables. I served it with 1/2 c of rice.

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