Preparation - Preheat oven to 400 degrees. Remove and discard any thick center stems from kale. Roughly chop leaves into bite-size pieces.
Small dice the Roma tomato into pieces, about ¼ inch each. Roughly chop cabbage if necessary. Roughly chop Kalamata olives. Cut dates widthwise into slices, about ¼ inch thick.
Prepare the Dressing - Quarter the lemon.
Place half of the Dijon mustard; about 2 teaspoons sour cream with lemon and dill; and 1 tablespoon olive oil in a large bowl (all the Dijon, 4 teaspoons sour cream with lemon and dill, and 2 tablespoons olive oil if you want to make 4 servings).
Squeeze juice from two lemon wedges (four wedges for 4) over the bowl, removing any seeds. Season with salt, pepper and about 1 teaspoon oregano-garlic seasoning (2 teaspoons for 4). Whisk to combine.
Prepare the Salad - Place kale in bowl with dressing. Lightly season with salt. Massage until leaves soften. Add tomato, cabbage, olives and dates to bowl. Toss to combine. Season with salt and pepper to taste. Place sliced almonds in a dry, medium oven-safe sauté pan (large oven-safe sauté pan for 4 servings) over medium heat. Toast 2-3 minutes, or until fragrant, shaking pan frequently. Transfer almonds to a cutting board and allow to cool. Roughly chop them.
Season and Cook the Salmon - Pat sustainably raised Atlantic salmon fillets dry with paper towels. Season with salt, pepper, and remaining oregano-garlic seasoning. Heat 1½ tablespoons cooking oil in pan used for almonds over medium-high heat. Add salmon, skin sides up, to hot pan. Sear 2-3 minutes on one side, or until salmon easily releases from pan. Flip salmon. Transfer pan to oven. Roast 5-7 minutes, or until fully cooked.
Plate Your Dish- Divide kale salad between plates. Top with salmon. Drizzle with remaining sour cream with lemon and dill to taste. Garnish with toasted almonds. Serve with remaining lemon wedges. Enjoy!
