Pan-Seared Salmon
Ingredients
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1 tsp. Kosher salt
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1/4 tsp. Black pepper
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1/4 cup Chicken stock
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2 tbsp. Chopped fresh dill, divided
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2 tbsp. Chopped fresh chives, divided
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1 can Black-eyed peas, drained and rinsed
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4 cups Thinly sliced collard greens
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2 packages Microwavable farro
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3 tbsp. Unsalted butter, divided
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2 Lemons, halved
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4 Skin-on salmon fillets
Method
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01Squeeze 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.
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02Add 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.
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03Spoon 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.
