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Preheat oven to 425 degrees Fahrenheit

In a stainless steel sautee pan add butter and herbs. Place in oven for 5 minutes until butter is melted and herbs sizzling but not burnt.

While butter melts, season thawed salmon with salt and pepper or What’s Gaby Cooking All Things Seafood seasoning blend

Carefully remove hot pan from oven. Add salmon filets skin side up and return pan back into oven for 4 minutes.

Once again, remove pan from oven. Gently pull back salmon’s skin. It should remove fairly easy but if difficult return to oven for another minute or two.

With skin removed. Season salmon with salt and pepper. Flip salmon over and return to oven for another 3 minutes or longer if you have a thick filet.

Carefully remove hot pan with salmon from oven, spoon any extra herby-butter sauce over salmon and finish with extra fresh herbs.

Wash, dry and chop kale and chard, place in large bowl, set aside

In a small bowl whisk yogurt, lemon juice, Worcestershire sauce, garlic, sherry, dijon, pepper and olive oil until combined, set aside.

Finely grate 1/4 cup or so fresh Pecorino cheese (parmesan is okay too)

To the mix of kale and chard, pour about 1/2 dressing and toss, continue to add more dressing as needed. Add cheese and toss.

STORAGE:

Store extra salad in sealed container in fridge, best to eat next day.

If you plan to eat salad 2-3 days later, store undressed lettuce and dressing separately in sealed containers in fridge.