Trader Joe's Cauliflower Gnocchi with Pesto Salmon

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  14 oz Cauliflower Gnocchi, Frozen
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  5 oz Kale
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 tsp 1/2 teaspoon kosher salt (divided)
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  0.3 tsp 1/4 teaspoon ground black pepper
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  24 oz Salmon
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  0.3 cup Basil Pesto, Prepared

Instructions

1. 1Pat the salmon dry with paper towels and set aside. Roughly chop the kale into bite-sized pieces.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the cauliflower gnocchi and cook for 4–5 minutes, stirring occasionally, until lightly golden and starting to soften.
3. 3Push the gnocchi to the sides of the skillet, then add the kale to the center. Cook for 2–3 minutes over medium-high heat, stirring occasionally, until the kale begins to wilt and soften. Toss the gnocchi and kale together.
4. 4Clear a space in the center of the skillet and carefully place the salmon skin-side down. Brush the top of each salmon fillet with 1 tablespoon of basil pesto. Cook over medium-high heat for 8–10 minutes until the salmon reaches an internal temperature of 140°F (checked with an instant-read thermometer at the thickest part), the skin crisps, and the flesh is opaque and flakes easily.
5. 5If the gnocchi needs more browning after the salmon is cooked, transfer the salmon to a plate, cover with foil, and continue cooking the gnocchi and kale for 2–3 minutes more over medium-high heat until golden brown.
6. 6Return the salmon to the skillet or divide everything evenly into 4 airtight containers while hot.
7. 7Drizzle additional basil pesto over the salmon, gnocchi, and kale.
8. 8Serve immediately or seal containers and refrigerate for up to 4 days.