Pan Roasted Salmon with Collard Greens & Radish Raita
Flaky salmon, hearty collard greens, paired with a side of cool radish raita.
Ingredients
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- Radish Raita
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- 2 tbsp peeled & shredded white turnip
- 2 tbsp shredded cucumber
- 1/4 cup plain 2% fat Greek yogurt
- 1/2 tbsp lemon juice
- 1 tsp chopped mint leaf
- Light pinch of cayenne pepper
- Salt & pepper
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- Collard Greens
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- 10-15 collard green leaves stems & center rib removed
- 1 clove of garlic sliced
- 1 tbsp olive oil
- 1/2 red radish sliced thin
- 1 tsp sherry vinegar
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- Salmon
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- 1 salmon fillet
- 1 tbsp Olive oil
- Salt & pepper
Instructions
- Shred turnip and cucumber, squeezing out excess moisture, and mix with greek yogurt, lemon juice, mint and cayenne. Salt & pepper to taste and refrigerate.
- Add olive oil to large pan on medium heat, add garlic, cooking for about a minute. Add collard greens, reduce heat to low, tossing occasionally and cooking until tender (10-15 minutes).
- While collard greens are cooking, add 1 tablespoon olive oil to a pan on medium-high heat.
- Salt & pepper salmon, place in pan, cover with lid, cooking for about 5 minutes per side.
- Before removing collard greens, add sherry vinegar, radishes, and salt and pepper to taste, continue cooking for about a minute.
- Place collard greens on plate, top with salmon, and place radish raita on the side.