This super easy recipe takes less than 30 minutes to make and is paleo, low carb, keto, and fairly low calorie too!
Prep Time: 8 minutesmins
Cook Time: 17 minutesmins
Servings: 4servings
Ingredients
24oz680g salmon, cut into 4 fillets (skin removed, if desired)
Black pepper to season salmon
4ozprosciutto di Parma
2-3Tbsp28-42g grass-fed butter or ghee
2large cloves garlicminced
10cups300g kale leaves (washed, dried, stems removed and roughly chopped)
4tspfreshly squeezed lemon juice
1/2tspfreshly ground black pepperreduce if sensitive to pepper/spice
Zest of 1 lemon
2pinchessea salt
Instructions
Dry salmon and wrap with prosciutto. Pat salmon dry, sprinkle with a bit of black pepper, then carefully wrap with prosciutto. You want to wrap them tightly but gently so that you do not tear the prosciutto. If your prociutto is in strips rather than sheets, just overlap the strips to create a sheet and then wrap around the fillets. I like to lay the prosciutto out on a flat surface, place the fillet on top, then roll the fillet to wrap it, kind of like rolling up sushi.
Cook salmon. Melt 2 Tbsp butter in large cast iron skillet or non-stick skillet over medium heat. Once hot, place salmon in skillet (skin side down first if you're cooking with skin on). Cook for 5 minutes then carefully flip using a fish spatula. Cook for 5 minutes on the second side or until fish is cooked through. Cooked fish will be opaque and flake easily with a fork. Stated cook time is for standard 1" thick salmon fillets. If your fish is thicker or thinner, make sure to adjust your cook time.
Remove fish to a cooling rack. This is important to keep the outside crispy.
Sauté kale. If the pan needs more oil, add 1 more Tbsp butter now and allow to melt. Add garlic to skillet and sauté for 30 seconds. Add kale. lemon juice, pepper, and sea salt and cook for 5 minutes, tossing with tongs.
Plate. Place kale on plates, top with salmon, then sprinkle with lemon zest.
Enjoy!
Notes
*The lemon pepper kale is very peppery, so if you don't like pepper or are sensitive to spice, make sure to reduce the amount in the recipe. This recipe is really for lemon pepper lovers! You can always add more pepper at the end 🙂