Salmon Wrapped in Fig Leaves With Baked Kale

My husband actually saw this recipe on Martha Stewart, Chef Micahel Pollan shared it with her audience. Since we have a fig tree, it was a no-brainer to try. Well we loved it! I know that not everyone will have access to fig leaves, Michael Pollan suggested you could get them free from a nursery. Hey if anyone in my area needs some fig leaves, let me know. But if you have ever been around a fig tree there is a wonderful fragrance that comes from the tree and with this recipe the salmon captures that fragrance...it is wonderful! We serve this with rice and a vegie and/or salad. Michael Pollan serves it with baked, crispy Kale...I have included that in this recipe as well. I hope you are able to try this...it is heavenly! Did I mention that besides DELICIOUS and fairly HEALTHY...it is FAST & EASY! (Note: Cook time does not include Kale cook time.)

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  salmon fillets (approx. 3-4 ounces each, boneless, skinless)
• 2 -4  tablespoons olive oil
•  coarse salt
•  ground pepper
• 4 -8  fig leaves (depending on leaf or filet size)

• Optional

• 1⁄2 lb kale, torn into small pieces (optional)

Directions

1. Preheat oven to 350 degrees.
2. Drizzle salmon with olive oil and season with salt and pepper.
3. Wrap each piece of Salmon in 1-2 fig leaves (depending on size of salmon or the fig leaf). If necessary hold fig leaf(s) in place with a toothpick.
4. Place on a baking sheet.
5. Bake until cooked through, 10-12 minutes, depending on size of Salmon filets. If baking Kale, set aside Salmon and keep warm.
6. Optional: Spray Kale with olive oil (in a spray bottle or salad spritzer), season with salt and pepper to taste.
7. Place Kale on a baking sheet and bake in oven until Kale is crispy, about 8 minutes.
8. Divide Kale onto 4 plates. Unwrap salmon and serve immediately on fig leaves with the Kale.
9. Enjoy!