Easy Salmon and Toasted Sesame Kale

If you have a limited Paleo-style diet, and can have (and like) fish, try an easy pan poached salmon with a side of sauteed kale.


To make this easy on yourself. Thaw your packages of salmon in the refrigerator (in a bowl) the morning or night before you plan to cook it.

We took two packages of frozen salmon from ALDI and did it this way. It made the packages so much easier to open and the fish slid right out. Without the the thawing, you’ll be dealing with hard bricks of fish that are difficult to open. Trying to do this with really cold hands just adds to the unpleasantness of dealing with frozen fish. So, thaw. Your hands and frustration meter will thank you.

When ready to cook, put in a large pan on stovetop over med high head with a little water, salt, and a generous dusting of Italian seasoning. Cook until done, about 3-5 min on each side.

While that is finishing, sauté about 6-8 cups of kale in a large saucepan with about 1/2 cup water. After it has wilted, add salt, garlic powder and toasted sesame oil to taste.

Whatever doesn’t get eaten, put in the fridge to enjoy later.

When dealing with multiple food allergies, use the time you are making something, to make more than you need. Ready-made meals are a luxury when you have multiple food allergies, so plan ahead for some easy nights!


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Michelle is a Public Speaker, Educator, Blog Author and Photojournalist for over 15 years. Upon discovering that her child has multiple food allergies, she has turned her passion for cooking into a passion of sharing and teaching on the topic of food allergies. Michelle is the Founder of Safe Eats.net, where readers can learn the art of cooking and baking to avoid all allergens and cope with living with food allergies.

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