Salmon Bowl with Lemony Kale & Crispy Rice

1. Preheat oven to 400 F. Season salmon with olive oil, salt and pepper. Bake for about 10 minutes, depending on size of salmon. You’ll start to notice it flaking apart and white stuff on it.
2. Prep the kale by massaging with olive oil, lemon juice from half lemon, and some salt. Set aside.
3. In a skillet, add 2 tbsp oil and turn to a medium, high heat. Once the oil is hot add in the cooked rice. Sauté for about 1-2 minutes then add in kale and sauté for another 2-3.
4. Serve rice and kale mixture to 2 bowls, top with salmon filets and squeeze more lemon juice over top. I also added some hemp seeds and fresh thyme.