Tomato Parmesan Salmon with Sauteed Kale

For the salmon and kale:

1. Season both sides of the salmon with salt and pepper.
2. Heat a skillet over medium heat. When the pan is good and hot add a little olive oil to coat the bottom of the pan, and lay the salmon in the skillet skin side down. Cook until the salmon is a little more than halfway done, 3 to 4 minutes. Turn over the salmon and cook to desired doneness, about 2 more minutes for medium, and 3 to 3 ½ minutes for well done. Remove from heat when done.
3. While the salmon is cooking add about 1 tablespoon of olive oil, and the sliced garlic to a second skillet and place that over medium high heat. When the pan is hot add the chopped kale, the crushed chili pepper flakes, and a scant ¼ teaspoon each of salt and pepper. Sauté for about 1 minute. Once the kale begins to wilt, add about 1 ½ tablespoon of water. Cook another 2 to 3 minutes until the kale has wilted, but is still bright green.
4. Remove the kale to a platter, lay the cooked salmon on top of the kale, squeeze 1 wedge of lemon over the salmon, and spoon about 1 ½ tablespoons of Tomato Parmesan Butter on top of each piece of salmon. Garnish with the remaining lemon wedges.

Serve with a salad and some good bread.

For the tomato Parmesan butter:

1. Add all the ingredients into a medium bowl and stir well until all the ingredients are combined.

Serve Tomato Parmesan Butter over fish or sautéed chicken; toss it into orzo pasta; use it as a sandwich spread or just eat it on some good bread.

Store left overs in the refrigerator.