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Lunch rush

One recent night, I was starving when I left work, so I decided to grab some dinner on the way home at my favorite sushi place. However, I still needed to have lunch for work the next day, so I threw together a quick meal for that. I still had a couple salmon fillets left over after my birthday brunch, so I decided to cook one of those up.
The plant portion of the meal consisted of kale (chopped), baby bella mushrooms (sliced), onion (diced), garlic (sliced), orange bell pepper (diced), parsley (minced), and basil (chopped).
I seasoned the salmon skin with pepper, heated some extra virgin olive oil in my pan, and, when it was hot, put the salmon in skin side down. As it was cooking, I seasoned the meat with salt and pepper. Once the skin started getting crispy, I flipped the fillet and let it finish.
Once the salmon was finished, I dropped in the onion and garlic and cooked until they were just starting to turn translucent, at which point I dropped in the mushroom, kale stem, and bell pepper. Once the pepper and mushroom had softened a bit, I dropped in the kale and parsley, then let it all finish up together with a little salt. The basil went in with about 30 seconds left.
Since this was just for a work lunch, presentation was pretty much out the window; I just put the food in my little plastic box, put a lid on it, and tossed it in the fridge for the next day. All in all, the process took about 20 minutes or so, one pan, minimal mess, and a tasty lunch at work.

Note: I did not heat the salmon at work; I like it cold, and I didn't want to piss off the IT department by microwaving fish in their work area.
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