Lemon Pepper Salmon

So I was searching for a new way to cook salmon, and came across a pretty decent sounding recipe. Why'd I pick a recipe for sounding "decent", not amazing, or outstanding, or even delish? One, I had the ingredients, and two, I found it on a blog called..... Erin's Food Files.

How could I not go with it? So here you are, Lemon Pepper Salmon with sauteed kale.

Of course I don't measure anything, so for the specifics, go to that other neat, organized Erin. If you cook like the Swedish chef, feel free to follow mine.

SALMON:
2 salmon fillets, thawed
lemon juice
fresh thyme
lemon pepper seasoning
2 cloves garlic, minced

KALE:
kale, rinsed, chopped, and thick stems removed
extra virgin olive oil
1-2 cloves fresh garlic, minced
chicken or vegetable broth
salt & pepper

Directions:


SALMON:

Rinse fish and pat dry. Place in a shallot baking dish, and top with remaining ingredients (juice through garlic).

Bake at 375F for about 15 minutes, or when fish is done.

KALE:

Heat oil in a large skillet over medium high heat. Add garlic and cook for 1-2 minutes until it just begins to golden. Add kale to skillet, and saute for 2-3 minutes. Pour in broth and reduce heat to medium or medium low. Season with salt & pepper, and continue to cook another 10-15 minutes until kale is softened to desired texture.


I served with a baked potato. Want to know my super secret method to the perfect potato? Microwave a whole potato (with a few fork stabs in it) for 5 minutes, until almost done, then wrap in foil and bake at 375 for another 20 minutes. Trust me, perfect. Crispy on the outside, but not dried out at all.