A delicious 5 in 5 from Michael Symon!

4 6- ounce skinless salmon fillets
2 tablespoons olive oil (divided)
1/2 teaspoon crushed red pepper flakes
8 cups kale (ribs removed, thinly sliced)
1/4 cup low-sodium chicken stock
1 teaspoon lemon (zested, juiced)
Kosher salt and freshly ground black pepper (to taste)
1/4 cup dill (chopped)

Place 2 large saute pans over medium-high heat. Season the salmon on both sides with salt and pepper. Add 1 tablespoon of olive oil to one of the pans. Arrange all 4 pieces of fish in the pan and cook until the salmon begins to brown, about 2 minutes. Flip and cook until the other side is lightly browned and the fish is cooked to medium, about 1 minute. Stir in chicken stock, lemon zest and juice. Reduce heat to a low and allow to simmer while cooking the kale.
To the second pan, add the remaining tablespoon of olive oil, red pepper flakes, and kale, and season to taste with salt and black pepper to taste. Remove from the heat and stir in the lemon zest. Taste and adjust the seasoning, adding salt and pepper as needed.
Serve the fish on top of the kale and drizzle the remaining sauce in the pan on top of the salmon and kale.
Tip: For a tasty twist, replace the salmon with any firm fish fillet of your choice!