NUTRITION

SERVINGS

INGREDIENTS

7 oz salmon fillet

3 cup collard greens

0.25 cup yellow onion

1 clove garlic

1 tbsp apple cider vinegar

0.5 cup vegetable broth

0.5 tsp smoked paprika

0.5 tsp onion powder

0.5 tsp garlic powder

0.25 tsp dried thyme

0.13 tsp cayenne pepper

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Wash collard greens, remove tough stems, and chop leaves into bite-sized ribbons.

• 2

  In a large skillet over medium heat, add 0.5 tsp olive oil and sauté diced onion and minced garlic until translucent.

• 3

  Add collard greens, vegetable broth, and apple cider vinegar to the skillet; cover and simmer for 15-20 minutes until tender.

• 4

  In a small bowl, combine smoked paprika, onion powder, garlic powder, thyme, cayenne, salt, and pepper.

• 5

  Pat the salmon fillet dry and coat the top side generously with the spice mixture.

• 6

  Heat the remaining 0.5 tsp olive oil in a non-stick pan over medium-high heat.

• 7

  Place salmon spice-side down and sear for 3-4 minutes until a dark crust forms, then flip and cook for another 3 minutes until flaky.

• 8

  Serve the blackened salmon over the bed of braised collard greens.