2 clove garlic, minced
2 tsp extra-virgin olive oil
2 tsp dried basil
1/2 tsp salt
1 tsp ground black pepper
1 T lemon juice
1 T fresh parsley, chopped
2 (3-4 ounce) salmon fillet (Save one fillet for tomorrow’s dinner)
½ bunch chopped kale (sauté w/onions if desired)
2 tsp organic, unrefined coconut oil or butter
Heat oven to 350ºF. Place salmon on a lightly greased Pyrex baking dish. Mix garlic, EVOO, basil, salt, pepper, lemon juice and parsley. Spread evenly on salmon. Bake until just firm, about 15 min.
Meanwhile, over medium heat, add oil/butter. Sauté onions until translucent, add kale and cook until wilted.
Place kale/onions on plate, place salmon on top.