Roasted Salmon with Kale, Tahini, and Cranberries

Ingredients

• 2 6 ounce fillets of salmon, preferably wild Alaskan sockeye
• 1-2 teaspoons lemon zest
• salt and freshly ground pepper
• 2 tablespoons dried cranberries
• 1/3 cup thinly sliced red onion
• 1/2 lb chopped kale
• 1 tablespoon tahini
• 1/2 tablespoon lemon juice
• 2 tablespoons water
• freshly ground pepper

Directions

1. Preheat oven to 375 degrees.

2. Place a salmon on a foil-lined baking sheet. Use non-stick spray if no skin on the salmon.

3. Sprinkle salmon with lemon zest, salt, and pepper.

4. Bake in preheated oven for 10 minutes or until just opaque in the center.

5. Meanwhile, place cranberries in a small bowl and cover with hot water.

6. Heat a large nonstick skillet over medium heat.

7. Add onions with a splash of water, and cook until softened, about 5 minutes.

8. Add the kale a few handfuls at a time. Cook, turning with tongs, for about 10 minutes or until all kale is wilted.

9. Season with a pinch of salt. Stir together tahini, lemon juice and water, and add freshly ground pepper to taste.

10. Pour the tahini souce over the kale.

11. Drain the cranberries and add to the pan.

12. Stir until everything is coated and heated through.

13. Plate the salmon with the warm kale, and serve immediately.

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