Sweet & Spicy Salmon with Garlicky Collard Greens
· 4 salmon fillets, about 750 g
PREHEAT oven to 400F. Line a baking sheet with foil. Boil a large pot of water.
PAT salmon dry with paper towels. Arrange on prepared sheet. Stir horseradish with honey, Dijon and 1/4 tsp salt in a small bowl. Spread mixture over salmon.
BAKE in centre of oven until a knife tip inserted in thickest part of fish comes out warm, about 12 min.
ADD collard greens to boiling water. Cook 10 min. Drain and rinse under cold running water. Squeeze out excess water. Return pot to medium. Add oil, then garlic. Cook 1 min. Add greens, lemon zest and remaining 1/4 tsp salt. Remove from heat. Serve with salmon.