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Gluten-Free

Curry Salmon & Collards

Collard greens and tender sweet peas simmered in a creamy curry marinade provide an antioxidant boost and are the perfect base for omega-3-rich baked salmon.

Servings
3
Prep Time
15 min
Duration
45 min

Ingredients

  • 1 cup BPA-free canned full-fat coconut milk
  • 2 tsp peeled and grated ginger
  • 2 tsp ground turmeric
  • 1 tsp each ground black pepper and ground cumin
  • ½ tsp ground cinnamon 
  • 3 5-oz wild salmon fillets 
  • ¼ cup almond flour
  • 4 cups thinly sliced collard greens
  • 3 cups frozen green peas
  • 1–2 tbsp water, or as needed

Preparation

  1. In a large glass container, combine coconut milk, ginger, turmeric, black pepper, cumin and cinnamon. Add salmon fillets and turn to coat; marinate in refrigerator for about 1 hour.
  2. Fill a large pot with water and bring to a boil. Fill a large bowl with ice water. Plunge collard greens into boiling water and cook until bright green, 4 minutes. Remove from heat and immediately transfer greens to ice water. Remove collards from water and squeeze in towels until dry; set aside.
  3. Preheat oven to 375°F; line a baking sheet with parchment paper. Remove salmon from container and place on baking sheet, reserving marinade. Bake until cooked through and salmon flakes easily with a fork, 10 minutes.
  4. Meanwhile, pour reserved marinade into a large skillet on medium. Whisk almond flour into marinade and add collard greens. Cook and stir until greens are soft, 15 minutes. About 5 to 7 minutes before end of cook time, add green peas. If sauce starts to thicken, add a little water.
  5. Divide cooked greens among plates. Top each serving with 1 cooked salmon fillet.

NOTE: If following our Meal Plan, refrigerate leftover cooked collards and peas and cooked salmon in separate containers. Reheat and assemble when called for.

Related: Your 1-Week Anti-Inflammatory Meal Plan

Nutrition Information

  • Serving Size 1/3 of recipe
  • Calories 500
  • Carbohydrate Content 27 g
  • Cholesterol Content 66 mg
  • Fat Content 27 g
  • Fiber Content 10 g
  • Protein Content 41 g
  • Saturated Fat Content 16 g
  • Sodium Content 234 mg
  • Sugar Content 7 g