NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 tbsp Extra virgin olive oil

2 cup Collard greens

0.5 cup Carrots

2 clove Garlic

0.25 cup Chicken bone broth

1 tsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Pat the salmon dry with a paper towel and season both sides with half of the sea salt, black pepper, and smoked paprika.

• 2

  Heat half of the olive oil in a large skillet over medium heat, then add the sliced carrots and sauté for 3 minutes.

• 3

  Add the minced garlic and chopped collard greens to the skillet, tossing frequently until the greens begin to wilt.

• 4

  Pour in the chicken bone broth and apple cider vinegar, then cover the skillet and braise for 8 minutes until the vegetables are tender.

• 5

  While the greens braise, heat the remaining olive oil in a separate non-stick skillet over medium-high heat.

• 6

  Place the salmon skin-side down in the pan and sear for 4 minutes until the skin is exceptionally crispy.

• 7

  Flip the salmon carefully and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Plate the braised collard greens and carrots first, then top with the pan-seared salmon and any remaining pan juices.