Preheat oven to 450 degrees. In a large bowl, add kale, onion, coconut oil, salt and pepper; blend well then pour mixture into a baking dish. Bake for 6 minutes then add salmon to the vegetables and bake for 10 minutes or until fish flakes easily when tested with a fork.
In a medium bowl whisk together remaining ingredients (lemon juice through mustard). Pour sauce over fish and vegetables then serve.
Notes
SERVING SUGGESTION: A big bowl of coleslaw (shredded cabbage and carrots) tossed with Paleo mayo and a little rice vinegar.NUTRITION: 434 Calories; 27g Fat (54.9% calories from fat); 37g Protein; 13g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 167mg Sodium. Exchanges: 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.