Salmon with Kale and Leek Chiffonade Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 1 kg (2.2 lb) salmon fillet, skinless
• 30 ml (2 tbsp) olive oil
• 3 garlic cloves, pressed or minced
• 200 g (2 cups) leeks, sliced
• 150 g (3 cups) kale leaves, finely chopped
• 227 g (8 oz) shiitake mushrooms, thinly sliced
• 2.5 ml (1/2 tsp) salt
• 60 ml (4 tbsp) fresh dill, chopped
• 65 ml (1/4 cup) vegetable stock (for baking only)