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Honey Mustard Salmon and Creamy Collard Greens

  • Author: Cristina Curp
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Varied
  • Cuisine: Seafood


Simple and delicious crispy salmon with creamy greens!



For the Collards

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 bunch collard greens, chopped
  • ½ head of cauliflower, cut into florets
  • 2 teaspoons fine salt
  • 1 teaspoon garlic power
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper (omit for AIP)
  • 1 cups bone broth

For the Salmon

  • 2 pounds deboned salmon filet
  • 2 teaspoons fine salt
  • 2 tablespoons Dijon mustard (sub Horseradish for AIP)
  • 2 teaspoons avocado oil
  • 1 tablespoon honey
  • 1 teaspoon dried parsley (optional)
  • 34 tablespoons cooking oil (coconut oil, lard, ghee etc)


  1. Heat your pressure cooker on sauté more (or heat 6 qt pot on the stove). When it comes to temperature drizzle in the oil. Add the onion and garlic and sauté for 2-3 minutes then add in the collards and stir well.
  2. Add in the cauliflower, seasonings and broth. Close the lid and pressure cook on low for 15 minutes. For stove top, use 2 cups broth and simmer on low for 30 minutes with the lid on. Release the pressure from your pressure cooker manually- or when the collards are super tender in the pot, open the lid and insert and immersion blender. Blend until creamy and smooth! Keep hot in the pot while you make the salmon.
  3. Cut your salmon into 4-ounce pieces. Pat dry, meat and the skin then salt liberally.
  4. In a small bowl mix together the mustard, honey, parsley and avocado oil. Spoon that over the salmon pieces.
  5. Turn your oven on turn broil on high, make sure one of the racks is set at the top.
  6. Heat a large, oven safe skillet over medium heat. Put the cooking oil in the skillet, when it begins to sizzle, put the salmon pieces skin side down in the oil, cook for 4 minutes here.
  7. Then transfer the skillet to the oven and cook under the broiler for 2-3 minutes.
  8. Serve the crispy salmon pieces over a hearty bowl of creamy collards!


  • Serving Size: 1/4 recipe
  • Calories: 567
  • Fat: 34.4g
  • Carbohydrates: 12g
  • Fiber: 3.6g
  • Protein: 55.26g

Keywords: honey mustard salmon