Lemon Pepper Salmon and Kale

1 can drained wild caught salmon
4 c. kale, torn into small pieces
2 T. extra virgin olive oil

Seasonings
lemon pepper
Italian seasoning
pepper
crushed red pepper
salt free dill seasoning ("it's-a-dilly")
1 T. San-J wheat free tamari (optional, this is already fairly salty without the tamari)

Spray a large skillet with nonstick spray and add olive oil and kale. Season kale and saute for about 3 minutes over medium heat until the kale is soft but still bright green. Drain the canned salmon and mash up in a bowl off to the side. Add salmon and stir fry for about 3 minutes until the salmon is heated through. Serve hot with a green salad. This would have been better with some red bell pepper, but we don't have any :(