Hot Honey Salmon & Greens

• Salmon(600 g)
• Hot Honey(3 tbsp)
• Dijon Mustard(1 tbsp)
• Lemon(1)
• Garlic(2 cloves)
• Olive oil(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Spring Greens(300 g)
• Baby Spinach(150 g)
• Shallot(1)
• Fresh parsley(2 tbsp)optional

Method

1. 1

   Pat the {Salmon} dry and season all over with {Salt} and {Black pepper}. Finely chop the {Garlic}, thinly slice the {Shallot}, zest half the {Lemon}, then cut the lemon into wedges. Stir together the {Hot Honey}, {Dijon Mustard}, chopped garlic, and half the lemon zest.

   ~10 min

2. 2

   Heat {Olive oil} in a large skillet over medium-high heat. Add the salmon skin-side up and cook until lightly golden, about 3 minutes. Flip and cook for 2 minutes more.

   ~5 min

3. 3

   Brush the hot honey mixture over the salmon and cook for 2 to 3 minutes, spooning the glaze over the top until glossy and the salmon flakes easily.

   ~3 min

4. 4

   Transfer the salmon to a plate. In the same skillet, add the {Shallot} and cook for 1 minute. Add the {Spring Greens} and {Baby Spinach}, then toss for 2 to 3 minutes until wilted. Squeeze in juice from half the {Lemon}.

   ~4 min

5. 5

   Pile the greens onto plates, set the glazed salmon on top, and finish with the remaining lemon zest, {Fresh parsley}, and lemon wedges for squeezing.

   ~1 min