Bring the salmon to room temperature 10 min before cooking.
Meanwhile in a large bowl whisk together the lemon juice, 2 tablespoons of olive oil and ¼ teaspoon salt. Add the kale, toss to coat and let stand for 10 min.
While the kale rests cut the dates into thin slivers and the apples into a matchsticks and add them to the kale along with the cheese and almonds. Toss well and set aside.
Sprinkle the salmon all over with ½ teaspoon of salt and in a large skillet heat the remaining 1 tablespoon of oil over medium-high heat. Place the salmon with the skin side up in the pan and cook until is golden brown on one side – about 4 min. Turn the salmon over and cook until it feels firm to the touch – about 3 min more.
Divide the salmon and salad evenly between 4 plates and serve.
