Pan-fried salmon and salad with apples and dates

Ingredients:

• 4 salmon fillets (middle part), weighing 150 g each, approximately 2.5 cm thick.
• 3 tablespoons freshly squeezed lemon juice
• 3 tbsp. l. olive oil
• 1 bunch kale, stems trimmed, leaves thinly sliced ​​(about 6 cups)
• 1/4 cup dates
• 1 Honeycrisp apple
• 1/4 cup finely grated pecorino cheese
• 3 tbsp. toasted almond needles
• 4 whole grain buns

Preparation:

1. Bring fish to room temperature 10 minutes before cooking.
2. Meanwhile, in a large bowl, combine lemon juice, 2 tablespoons olive oil, and 1/4 teaspoon salt. Add the kale, season with pepper, and let sit for 10 minutes.
3. While the cabbage is steeping, cut the dates and apple into thin strips. Add the dates, apples, cheese, and almonds to the cabbage. Season with pepper and mix well.
4. Sprinkle the fish with 0.5 teaspoon of salt and pepper. Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-low heat. Increase the heat to medium. Place the fish in the skillet, skin side up. Fry until golden brown on one side, about 4 minutes.
5. Turn the fish over with a spatula and cook until firm to the touch, about 3 more minutes.
6. Divide the salmon, salad and rolls among four plates.