Step 1

Collard Greens

Step 2

Using a non-stick pan, heat extra-virgin olive oil over medium to medium-high heat. 

Step 3

Add the chopped collard greens. You want to hear a crackle when they touch the oil.

Step 4

Let it crackle for about 30 seconds, add salt, and stir. 

Step 5

Reduce the heat to medium and keep stirring for about 4 minutes. 

Step 6

Add red pepper flakes and garlic and stir for another minute or so. Just make sure the garlic doesn’t turn brown.

Step 7

Remove the collard greens from the pan, squeeze some fresh lemon juice over it, and set aside.

Step 8

Salmon

Step 9

Place the salmon steak skin side down on your cutting board and use a paper towel to dry off any excess moisture. 

Step 10

Pour honey on top (use your hands or a brush and evenly coat the fish’s surface).

Step 11

Add salt and pepper.

Step 12

Use a paper towel to wipe clean the pan you used for the collard greens and heat the extra-virgin olive oil over medium-high heat. 

Step 13

Add the salmon with the skin side up. Yes, skin side up. That will achieve an incredible sear on the skinless side. Just make sure when you put the fish in the hot pan, do not move it for about 4 minutes.

Step 14

Reduce heat and cook for another 4 minutes skin side down, to get the inside just slightly cooked (opaque), with still a little translucency in the center. The internal temperature should read 125°F.

Step 15

Place on a bed of collard greens and serve immediately.