• 4 salmon portions (skin on or off)
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Sea salt and black pepper
• 2 tablespoon tallow
• 3-4 cloves garlic minced
• 14 oz cauliflower rice (I buy it pre-riced)
• 2 handfuls chopped kale about 3 cups
• 1/3 cup of bone broth
• Zest of one lemon
• 1 tablespoon lemon juice
• 3/4 cup kalamata olives pitted and halved
• 1/3 cup sun-dried tomatoes
• 1/2 small red onion diced
• 3 tablespoons feta cheese (optional)

Pat the salmon dry with paper towels and season all over the oregano, garlic powder and salt and pepper.

Heat a large skillet over medium high heat and add the tallow. Once hot, place the salmon in the skillet flesh side down, and cook about 4 minutes on the first side, flip, and cook another 3 minutes or until cooked to preference. Using tongs, remove to a plate and set aside. If you don't like the crispy salmon skin, peel it off once cooled slightly.

Meanwhile, make sure all your veggies are chopped and ready to go. Heat the same skillet over medium-low heat and add the garlic. You shouldn’t need more tallow but add another tablespoon if you do. Sauté the garlic for 30 seconds, then raise the heat to medium add in the cauliflower rice, kale, broth, and lemon zest and juice, stir. Cook until the kale and cauliflower is softened, (about a minute) then add in the olives, sun-dried tomatoes, and onion and cook until the onion softens.

Place the salmon back in the skillet and cook just long enough to heat through, for about 30 seconds. Sprinkle the feta over the salmon and veggies and garnish with parsley if desired.