Step 1:

• Preheat oven to 425 degrees.
• Medium dice red bell pepper and beets into pieces, about ½ inch each.
• Place red beets and bell pepper in a medium bowl. Drizzle with about 1½ tablespoons cooking oil.
• Season with about ¼ teaspoon salt and a pinch of pepper. Stir to coat.
• Juice half a lemon. Mix vegetable broth and lemon in small bowl and set aside.

Step 2:
Spread beets and bell pepper out in a single layer on a lightly oiled, foil-lined baking sheet. Roast 18-22 minutes, or until beets are tender, stirring halfway through. 

Step 3:

• Remove and discard any thick center stems from green kale.
• Roughly chop leaves into bite-size pieces.
• Roughly chop walnuts.
• Roughly chop capers.
• Mince garlic.
• De-stem parsley; finely chop leaves.

Step 4:

• Pat salmon fillets dry with paper towels. Lightly season with salt and pepper.
• Heat about 1½ tablespoons cooking oil in a medium nonstick pan over medium-high heat. Add salmon to hot pan, skin-side down. Sear 4-5 minutes on each side, or until salmon is fully cooked. Transfer salmon to a cutting board.

Step 5:
Heat about 1 tablespoon cooking oil in a large sauté pan over medium heat. Add kale, walnuts, and 1-2 tablespoons water to hot pan. Season with salt and pepper. Cook 2-3 minutes, or until kale has wilted and walnuts are lightly toasted, stirring occasionally.

Step 6:

• Heat 1-2 teaspoons olive oil in pan used for salmon over medium heat. Add capers and garlic to hot pan. Cook about 1 minute, or until garlic is fragrant, stirring frequently.
• Carefully add vegetable broth with lemon juice to pan. Simmer 3-4 minutes, or until sauce has reduced slightly, stirring occasionally.
• Remove from heat. Add 2 tablespoons butter. Stir until butter has melted. Add parsley. Stir to combine.

Step 7:
Divide salmon between plates. Spoon piccata sauce over salmon. Serve roasted red beets and bell pepper and sautéed kale with walnuts on the side. Enjoy!