Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and sear for 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through. Remove from heat and set aside.

Preparing Caper Mustard Beurre Blanc

Make the Sauce

In a saucepan, combine shallots and white wine. Cook over medium heat until reduced by half. Add heavy cream and continue to simmer. Gradually whisk in butter until the sauce is creamy and smooth. Stir in capers and Dijon mustard. Season with salt and pepper to taste. Keep warm.

Sautéing Kale

Sauté Kale

In a separate skillet, heat olive oil. Add minced garlic and sauté for 1 minute. Add chopped kale, salt, and black pepper. Cook until kale is wilted. Stir in lemon juice and slivered almonds.

Making Whipped Mashed Potatoes

Prepare Mashed Potatoes

Boil peeled and cubed potatoes in salted water until tender. Drain and return to pot. Add butter and heavy cream, then mash until smooth. Season with salt and black pepper to taste.

Plating

Serve

On each plate, create a bed of whipped mashed potatoes. Top with sautéed kale and then place the pan-seared salmon on top. Drizzle the caper mustard beurre blanc over the salmon and serve immediately.