Stem kale and finely chop.

Peel and halve shallot. Slice half the shallots into thin strips and mince the other half.

Pat salmon dry and season flesh side with half the Cajun seasoning (use less if spice-averse; reserve remaining for sauce) and a pinch of salt.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin-side up, to hot pan and sear until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove from burner. Transfer salmon to a plate and tent with foil. Reserve pan; no need to wipe clean.

While salmon cooks, continue recipe.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add sliced shallots and slaw mix to hot pan and stir occasionally until slightly softened, 2-3 minutes.

Add kale, garlic salt, and 1/4 tsp. pepper. Stir occasionally until tender, 3-5 minutes.

Remove from burner. Stir in butter until melted and combined.

While vegetables cook, continue recipe.

Return pan used to cook salmon to medium heat and add 1 tsp. olive oil. Add minced shallots to hot pan and stir occasionally until softened, 2-3 minutes.

Add remaining Cajun seasoning (to taste), tomato puree, softened cream cheese, and 2 Tbsp. water. Stir constantly until bubbling and slightly thickened, 1-2 minutes.

If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping salmon with sauce (to taste). Bon appétit!