Pistachio Crusted Salmon with Sauteed Kale

I stumbled upon this recipe after Google-ing "salmon pistachios kale" because I was having a hankering for all three. It was simple, very tasty, and felt healthy-ish.

Note: Serves 2

Pistachio Crusted Salmon with Kale
Adapted From: DinnerTool

Ingredients

8oz wild salmon
4 cups chopped kale
1/2 cup unsalted pistachios, divided
1/4 cup panko bread crumbs
1 garlic clove
2 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon pepper
Fresh squeezed lemon juice (from 1-2 lemons)

1. In a food processor, grind together 1/4 cup of the pistachios, garlic, salt, and pepper to a breadcrumb consistency. Toss the mixture in a bowl with the panko breadcrumbs and set aside.

2. Bring a large pot of salted water to a boil.

3. Meanwhile, dry the salmon with a paper towel and use a sharp knife to separate the skin from the fillet. If necessary, pull out any bones that you can find. Rub the salmon with 1 tablespoon of olive oil and coat with the breadcrumb mixture. Don't use all of the breadcrumb mixture, you won't need it all and you can  use the rest as a topping.

4. Heat one tablespoon of olive oil in a medium-large saute pan over medium heat. Place the salmon in the pan and let sear for 4-5 minutes, then turn the salmon over for another 4-5 minutes.

5.  While the salmon cooks, blanch the chopped kale in the boiling water for 1 minute. Drain and run the kale under cold water so that it stops cooking. Squeeze as much water out of the kale as possible.

6. Remove the salmon from the pan and toss in the kale and remaining pistachios for one minute. Add a little more olive oil if needed.

7. Serve the salmon alongside the kale and top with fresh squeezed lemon juice.  You can also top the salmon with any of the remaining breadcrumb mixture.

Bread Crumbed:

Searing:

The inside will be a little pink: