Four 5oz. Center cut Salmon fillets
3 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
1 Tsp Kosher salt
1 bunch Kale, thinly sliced
1 honey crisp apple
1/4 cup finely grated pecorino
3 Tbsp toasted slivered almonds
Freshly ground black pepper
Whisk the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
Cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. spatula, and cook until it feels firm to the touch, about 3 minutes more.