Serves 2


  • 2 Tbsp. extra virgin olive oil
  • 6 ounces skin-on salmon fillet
  • 1 bunch curly kale, rinsed, spun dry, tough stems removed, shredded
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 large eggs
  • Freshly ground white pepper (optional)


Preheat the oven to 450°F.

Drizzle the oil on the salmon on a baking dish and bake skin side up until cooked through, about 15 minutes or until the internal temperature registers 150°F on an instant-read thermometer.

Remove the salmon from the oven, cut in half, cover loosely with foil, and set aside. Turn off the oven.

Fill a medium pot with 1 to 2 inches of water and heat until simmering. Add the kale in a steamer basket, cover, and steam until bright green, no more than 2 minutes. Place half on each of two heatproof plates, followed by a piece of salmon. Place in still-warm oven. Remove the steamer basket, but keep the water simmering.

Crack the eggs into two small saucers. Stir the lemon juice into the simmering water. While stirring the lemon juice–water mixture, gently tip the saucers, one at a time, so each egg slides in, intact. Cook for 2 minutes.

Remove each egg with a slotted spoon and place on top of the salmon. Top with pepper, if desired.

From Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat (Touchstone), by Nell Stephenson.


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