I often get asked how I make salmon. And I often get asked how to put a balanced meal together and cook everything so that it’s all done the same time. This blog post is going to show you how!
The recipes are very simple. I recorded my step from start to finish to help you make this dinner on time.
Why did I choose these foods?
Well, they cook fast! That seems to be the most important factor for weekday dinners!
We like salmon. My 6-year old gets excited when we make it! It’s filling and rich in healthy 0mega-3 fatty acids. A great source of protein too. Just make sure you ALWAYS buy wild-caught salmon–no compromises here. Farm-raised salmon is high in toxins and contaminants and we never bring it home.
Don’t overcook salmon. It will dry out if over-cooked. You want to take it out when it flakes but still juicy. You can also buy a food thermometer and check its temperature before pulling it out. Fish needs to be cooked to 135 F.
Collard greens are a super food with anti-oxidants, vitamins, and minerals that lower inflammation and improve detoxification. I wrote more on how to cook collard greens with pictures on how to wash and chop them in the this blog post. If you haven’t ever cooked collard greens, check it out.
Beans are another filling super food with high fiber, protein, and B vitamins content. I used white beans in this recipe for their color mostly! I buy cooked beans in BPA-free cartons or make my own in a slow cooker ahead of time.
Salmon with Collard Greens and Beans Recipe
We had friends over who tried this meal and they couldn’t believe a healthy dinner like this can taste that good!
It’s a great meal if you’re trying to lose weight too.
So here you go, my step-by-step to making dinner in 30 minutes! It helps if you chop the onions, garlic, ginger, and collard greens and squeeze the lemon before you start. Some ingredients repeat (olive, lemon, salt, pepper, etc) because I used them twice, once for the salmon and another time for the side dish. The ingredients are listed in the order I used them.
- 1 lb wild-caught salmon fillets
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger root, finely chopped
- ½ teaspoons ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 lb collard greens (about one large bunch), chopped
- 2 tablespoon olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, chopped
- 2 tablespoon fresh ginger root, chopped
- 2 cups white navy beans (from BPA-free cans or cartons, or make dry beans in advance)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 4 tbsp lemon juice
- Rub the salmon fillets with 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon ginger, ½ teaspoon ground cumin, ¼ teaspoon salt, ¼ teaspoon ground pepper, and 1 tablespoon lemon (this step may be done overnight).
- Pre-heat oven to 400 F. Bring 4 quarts of water to a boil in a large stock pot.
- Place salmon on a baking sheet and bake for 20 minutes until it easily flake.
- Add all collard greens at once to the boiling water and make sure they’re fully covered. Cover with a lid and simmer for 10 minutes. Drain and set aside.
- In the same stock pot, heat 2 tablespoons of olive oil on medium heat. Saute the chopped onion, chopped 4 garlic cloves, and 2 tablespoons ginger until translucent. Stir in the navy beans, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon cumin, and ½ teaspoon coriander, and cooked collard greens. Cook for 5 minutes or until all ingredients are hot.
- Remove from heat and drizzle with 4 tablespoons fresh lemon juice.
- To serve, place greens and beans on a dinner plate. Top with cooked salmon. You may squeeze more lemon juice if you desire.
Low FODMAPs Modification
If you’re following a low FODMAPs diet, omit the beans. Use this recipe for collard greens, omitting the garlic and onion. Also remove the garlic from salmon. Serve with half baked potato or half a cup of cooked brown rice instead.
What’s your favorite meal from start to finish?