Salmon with kale and mushroom ragu over polenta

This meal was fantabulous and only took 25 minutes to make. Like Bon Appetit says, "Fast, Easy, Fresh"!

Ingredients:

Salmon fillet
lemon slices
fresh-chopped parsley
1 bunch of fresh kale, chopped
5 stewed tomatoes, peeled , chopped and seeded (or stewed in a can if you don't have time to stew them yourself)
2 cups of sliced crimini mushrooms
1/2 diced yellow onion
2 tablespoons of olive oil
2 cloves of garlic
salt, pepper

Dress salmon fillet with parsley, salt, pepper and lemon slices. Preheat oven to 350. Heat olive oil in pan over stove and sautee onions and mushrooms for a few minutes. Add garlic and kale. Sautee another few minutes, until kale is wilted. Add tomatoes, salt and pepper and cover with lid. Let simmer on medium for 20 minutes, occasionally stirring. Meanwhile, bake salmon and cook polenta on stovetop in a separate pot. Spoon ragu over polenta and serve with baked salmon!