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Servings: 1

  • 8 leaves kale, torn into small pieces 
  • kosher salt and black pepper
  • 6- to 8-ounce wild salmon, skin on 
  • 1 lemon, cut in half, zested
  • salt and pepper
  • extra virgin olive oil 


Place kale into the large smartbowl. Salt and pepper the kale. 

Place salmon on top of kale. Squeeze juice from lemon on top of the salmon and kale. Season the salmon with salt and pepper. Place the lid on, push down to seal and press the valve to release air. Microwave for 2 minutes. Test for doneness. More time may be needed for thicker filets or well-done salmon. Add time in 20 second intervals until done. 

Drizzle with olive oil, sprinkle with lemon zest and serve. 

TIP: if using salmon without skin, reduce the cooking time. Microwave for 1 1⁄2 minutes. Test doneness. Add time in 20 second intervals, if needed. 





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