Salmon and Potatoes Colcannon

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2

Ingredients:

• 2 4-ounce portions of wild-caught salmon
• 1 tsp of olive oil
• Pinch of lemon pepper
• 2 russet potatoes
• 2 tbs of melted grass-fed butter
• Handful of freshly chopped kale
• 2 tbs of sour cream
• 2 tbs of whole milk

Instructions:

1. Begin by preheating the oven to 350°F.
2. Gently rub the salmon with a touch of olive oil, and season with lemon pepper.
3. Place the salmon in the oven and bake for 15-18 minutes.
4. While the salmon is baking, boil the russet potatoes until they achieve a tender consistency.
5. Drain the potatoes thoroughly.
6. In the same pan used for the potatoes, melt 1 tablespoon of butter over medium heat.
7. Sauté the freshly chopped kale until it becomes wilted, which typically takes around 4 minutes.
8. Proceed to mash the cooked potatoes and blend in the remaining melted butter, sour cream, milk, and sautéed kale.
9. Serve the salmon alongside the potato-kale blend.

Additional Notes:

• This salmon dish is best enjoyed when served fresh.