Directions:
1. Ensure that the salmon fillets are in room temperature ten minutes before cooking.
2. Take a large bowl. Whisk together the lemon juice, 2 tablespoons of olive oil and 1/4teaspoon salt in it. Add the kale and toss it. Set it aside for 10 minutes.
3. After the kale salad has been set aside, slice the dates into very thin pieces and apple into matchsticks. Add them to the kale salad along with the cheese. Season with pepper and toss it. Keep it aside.
4. Sprinkle grounded pepper and half a teaspoon salt on the salmon. Take a large nonstick skillet and heat the remaining 1 tablespoon oil in medium flame. Raise the temperature to medium high and place the salmon in the pan with the skin side up. Cook for about 4 minutes till the side turns golden brown in color. Flip the fillet and cook the other side for about 3 minutes till it feels firm to the touch. Take four plates and serve it evenly among four plates.