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Ingredients
- 2 lemons, halved
- 3 Tbsp unsalted butter, divided
- 4 (6-oz) skin-on salmon fillets
- 1/4 tsp black pepper
- 1 tsp kosher salt, divided
- 1/4 cup chicken stock
- 4 cups thinly sliced collard greens (about 10 oz)
- 2 (8.5-oz) pkg microwavable farro (from Trader Joe's or Simply Balanced)
- 1 (14.5-oz) can black-eyed peas, drained and rinsed
- 2 Tbsp chopped fresh chives, divided
- 2 Tbsp chopped fresh dill, divided
Details
Servings 4
Preparation time 25mins
Cooking time 25mins
Preparation
Step 1
Squeeze juice from 3 lemon halves to equal 2 1/2 Tablespoons; set juice aside. Cut remaining lemon half into 8 wedges; set aside. Heat 1 Tablespoon of the butter in a large nonstick skillet over medium-high. Sprinkle salmon fillets evenly with pepper and 1/2 teaspoon of the salt. Place salmon in skillet, skin side down, and cook until skin is crisp, about 4 minutes. Flip salmon, and cook to desired degree of doneness, 2 to 3 minutes for medium. Transfer salmon to a plate; wipe skillet clean.
Add stock, collard greens, farro, and remaining 2 Tablespoons butter and 1/2 teaspoon salt to skillet. Cook, stirring often, until collards are wilted, about 3 minutes. Add black-eyed peas to skillet, and cook until heated through. Remove skillet from heat, and stir in reserved lemon juice and 1 Tablespoon each of the chopped chives and dill.
Spoon collard mixture evenly onto 4 serving plates. Top each serving with a salmon fillet. Garnish with remaining chives and dill. Serve with reserved lemon wedges.
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