Skip to content 
4 5-ounce salmon fillets, cut in half (about 1 inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 honeycrisp apple
1/4 cup finely grated pecorino cheese
3 tablespoons chopped toasted almonds
Freshly ground black pepper
4 whole wheat dinner rolls
How to prepare:
1-Allow the salmon to come to room temperature for 10 minutes before cooking.
2-Meanwhile, whisk together the lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon salt in a large bowl.
Add the cabbage, toss to combine, and let stand for 10 minutes.
3-While the cabbage is cooking, cut the dates into thin slices and the apples into matchsticks.
Add the dates, apples, cheese and almonds to the cabbage.
Season with pepper, stir well and set aside.
4-Sprinkle the salmon with 1/2 teaspoon salt and a little pepper.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat.
Increase the heat to medium-high.
Place the salmon, skin side up, in the skillet.
Cook until golden brown on one side, about 4 minutes.
Turn the fish with a spatula, and cook until firm to the touch, about 3 more minutes.
5-Divide the salmon, salad, and rolls evenly among four plates.