Rating

Boil the cauliflower in a large pot of water until tender, about five to ten minutes. Drain and add salt and pepper to taste.

Meanwhile, heat a large skillet over medium heat and add half of the oil. Add the garlic and salmon. Cook the salmon for four minutes and then flip it.

Add the remaining oil, water, collard greens, and coconut aminos to the skillet around the salmon. Season with salt and pepper. Cover and cook for three minutes or until the collard greens are softened and the salmon is cooked through.

Divide the salmon, collard greens, and cauliflower between plates and enjoy!

LEFTOVERS

Refrigerate in an airtight container for up to two days.

SERVING SIZE

One serving is six ounces of salmon, one cup of cooked collard greens, and one cup of cauliflower.

MORE FLAVOR

Add minced shallot, ginger, and green onions to the salmon while it cooks. Toss the cauliflower in butter and chives.