Step 1

Pat salmon dry, then season with salt, pepper and Italian seasoning. Add olive oil to large skillet and heat over MED-HIGH heat until hot. Add salmon, skin-side UP (if using skin-on filets), and cook for 4-5 minutes. Try not to move the salmon around as it cooks. This is what creates a great golden brown crust.

Step 2

Carefully flip salmon over and cook on the other side for another 5 minutes, until opaque throughout and flakes easily. Remove to a plate and set aside.

Step 3

Don't wipe out the skillet, but add butter to pan drippings. Add onion and cook 4 minutes, until softened. Add sun-dried tomatoes and garlic and cook another 30 seconds or so.

Step 4

Pour in chicken broth and scrape the bottom of the pan with a wooden spoon, then stir in cream.

Step 5

Let cook for 2-4 minutes, stirring often, then stir in pepper and Italian seasoning and Parmesan cheese.

Step 6

Add kale and cook another minute or two until wilted. Return salmon to the skillet, nestling them down into the sauce and spooning sauce over the top of the filets.