- 8 leaves kale, torn into small pieces
- kosher salt and black pepper
- 6-8 oz. wild salmon, skin on
- 1 lemon, cut in half, and zested
- extra-virgin olive oil
TIP: If using salmon without skin, reduce the cooking time. Microwave for 1 ½ minutes. Test doneness. Add time in 15-second intervals, if needed.