Sweet and spicy salmon with garlicky collard greens

Prep 10 min
Total 25 min
Serves 4

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salmon fillets, about 750 g
1/4 cup
prepared horseradish
1 tbsp
1 tbsp
Dijon mustard
1/2 tsp
salt, divded
12 cups
thinly sliced collard greens, about 2 small bunches
1 tbsp
olive oil
garlic cloves, minced
1 tbsp


  • PREHEAT oven to 400F. Line a baking sheet with foil. Boil a large pot of water.
  • PAT salmon dry with paper towels. Arrange on prepared sheet. Stir horseradish with honey, Dijon and 1/4 tsp salt in a small bowl. Spread mixture over salmon.
  • BAKE in centre of oven until a knife tip inserted in thickest part of fish comes out warm, about 12 min.
  • ADD collard greens to boiling water. Cook 10 min. Drain and rinse under cold running water. Squeeze out excess water. Return pot to medium. Add oil, then garlic. Cook 1 min. Add greens, lemon zest and remaining 1/4 tsp salt. Remove from heat. Serve with salmon.



Calories 385, Protein 35 g, Carbohydrates 12 g, Fat 22 g, Fibre 4 g, Sodium 489 mg. Excellent source of vitamin A

Mastering the basics: best-ever salmon

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