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Pan-Roasted Salmon with Collards and Radish Raita — Fresh homemade recipe photo

Pan-Roasted Salmon with Collards and Radish Raita

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When I first started making this recipe, the collards came out stringy because I was cutting them too thick. I switched to a quarter-inch slice and that solved it. Now it's one of those dishes I reach for without thinking.
The salmon gets crispy skin while the raita stays cool — the contrast keeps every bite interesting. This is how I like my greens: tender but not mushy, with enough brightness from the radish to cut through the richness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the collards
  • 1 lb fresh collard greens stems removed and leaves thinly sliced (about 6 cups)
  • 2 tbsp olive oil
  • 3 garlic cloves minced
  • ¼ tsp red pepper flakes or more to taste
  • ½ tsp kosher salt
  • ¼ cup chicken broth
For the salmon
  • 4 salmon fillets 5-6 oz each, skin-on
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • ¾ tsp kosher salt divided
  • ¼ tsp freshly ground black pepper
  • 1 tbsp unsalted butter
For the radish raita
  • 1 cup plain Greek yogurt 2% or whole milk
  • 3-4 radishes finely grated
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh dill
  • ½ tsp kosher salt
  • ¼ tsp ground cumin

Method
 

  1. Make the raita: Combine yogurt, grated radish, lemon juice, dill, salt, and cumin in a bowl. Stir well to combine. Taste and adjust seasoning — it should be bright and slightly tangy. Set aside.
  2. Season the salmon: Pat the salmon fillets completely dry with paper towels (this is crucial for crispy skin). Season both sides with ½ teaspoon of salt, smoked paprika, and pepper.
  3. Start the collards: Heat olive oil in a large skillet over medium heat. Add sliced collards and stir to coat. Cook for 2 minutes, then add garlic and red pepper flakes. Stir for 30 seconds until fragrant.
  4. Add liquid and cover: Pour in chicken broth, reduce heat to medium-low, and cover with lid (or foil). Simmer for 8-10 minutes, stirring occasionally, until collards are tender but still have some texture. They should be wilted but not falling apart. Remove from heat and set aside.
  5. Cook the salmon: Wipe out the skillet or use a second one. Heat remaining olive oil over medium-high heat until shimmering. Place salmon fillets skin-side down, pressing gently with a spatula to ensure even contact. Cook undisturbed for 4-5 minutes until the edges look opaque and the skin is golden and crisp.
  6. Finish: Flip salmon fillets and cook for another 2-3 minutes, or until internal temperature reaches 125°F for medium-rare (or 130-135°F if you prefer it more well-done). Add butter to the pan in the last minute — spoon it over the fish as it melts.
  7. Serve: Plate salmon skin-side up with a generous scoop of collards alongside. Top with the radish raita and serve immediately.

Nutrition

Calories: 480kcalCarbohydrates: 12gProtein: 38gFat: 32gSaturated Fat: 9gCholesterol: 145mgSodium: 720mgPotassium: 680mgFiber: 4gSugar: 5gVitamin A: 45IUVitamin C: 28mgCalcium: 180mgIron: 3mg

Notes

Substitutions: If you don't have collards, kale or Swiss chard work well (reduce cooking time by 2-3 minutes). For the raita, you can swap Greek yogurt for sour cream or use a dairy-free alternative with similar thickness. Smoked paprika is nice but regular works fine.
Storage: Leftover salmon keeps in the fridge for 2 days. The raita holds up well for 4-5 days — it actually tastes better after sitting, as the flavors meld together. Reheat collards gently on the stovetop with a splash of water to keep them moist.

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