Pan-Seared Salmon with Lemony Greens and Grains

March 25, 2020

A healthy, delicious salmon skillet that is the perfect weeknight meal!

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 4 servings


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.) package microwavable farro (such as 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


1Squeeze 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.

2Add 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.

3Spoon 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.

This recipe originally appeared on Southern Living.


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