Espresso and Lime

1 Add 2 tablespoons of extra virgin olive oil in a large skillet and place over medium to medium high heat
2 Pat each salmon fillet dry with a paper towel and season generously with seasoned salt
3 Place the salmon into the warm skillet and cook for 2-3 minutes on the first side or until the underside is golden brown and crisp
4 Flip the salmon over and cook to your desired level of doneness
5 Transfer the salmon onto a plate and set aside for now
6 Reduce the heat to medium and add 2 tablespoons of butter into the skillet
7 Add the diced onion and cook for 5 minutes
8 Add the minced garlic and cook, stirring consistently, for 60 seconds or until very fragrant 
9 Add thinly sliced sun dried tomatoes and kale, cover the pot and cook 2-3 minutes or until the kale begins to wilt
10 Add heavy cream and stir to combine
11 Bring the sauce up to a simmer
12 In a small bowl, combine 1/2 cup of chicken stock with 2 teaspoons of cornstarch until smooth
13 Add the cornstarch mixture and a pinch of crushed red pepper flakes (optional) into the sauce and whisk to combine
14 Add the salmon back into the skillet and cook over medium heat until it is warmed through and the sauce has thickened a bit
15 Serve with rice, pasta or crisp greens