Salmon with Crispy Kale and Spiced Walnuts

Makes 4 servings

This recipe is all about the healthy fats! Did you know that healthy fats are a great way to help your body with its inflammatory responses? And this day in age we’re all a little inflamed…so much stress and drama in our lives, our bodies are put through the ringer! It’s time to give it what it needs…nourishing and delicious healthy fats!


2 tablespoons avocado oil, divided

4 (6-ounce) salmon skin-on fillets

1 1/4 teaspoon sea salt, divided

3/4 teaspoon ground black pepper, divided

3/4 teaspoon Ras el Hanout, divided

1 large bunch Tuscan kale, trimmed and chopped

1 shallot, sliced thinly

2 tablespoons unsalted grass-fed butter, divided

2/3 cup spiced walnuts, recipe follows


Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. Spread the walnuts evenly on the pan. Set aside.


Heat 1 tablespoon oil in a medium skillet over medium-high heat. Sprinkle the salmon evenly with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon Ras el Hanout. Add the Salmon to the pan skin-side down. Cook for about 4 minutes or until the skin is crispy. Turn the salmon over and place in the oven with the prepared pan with the walnuts. Cook the walnuts for about 6 minutes or until toasted, cook the salmon for about 8-10 minutes or until the salmon is cooked through.


Meanwhile, in a large skillet over medium-high heat, add the remaining tablespoon of avocado oil to the pan. Once the oil is hot, add the shallots and cook for about 1 minute or until lightly caramelized. Add the chopped kale and cook for about 6 minutes or until the kale is wilted and starting to become crispy. Add the 1 tablespoon butter and cook until the butter is melted. Sprinkle with salt and pepper.


In a small bowl, melt the remaining tablespoon butter in a microwave. When the walnuts are toasted, remove from the oven and place into the bowl. Sprinkle with the remaining 1/4 teaspoon salt, pepper, and Ras el Hanout until combined. Spread the walnuts back onto the prepared pan with the parchment to cool, for about 5 minutes.


Remove the salmon from the oven and serve with the kale and the walnuts.