Classic Greens

And to go with the salmon, or anything else for that matter, do learn to make classic greens. The fresher the better! Just picked out of the garden-sublime. If store bought, look for nonwilted, colorful bunches. Combine greens of similar textures for taste treats. Collard greens and kale, for example. Mustard greens (sharp) with chard. You can dress them up or dress them down to fit almost any menu.

Here's the basics:

Thoroughly wash 1 bunch (or more) of greens

Remove tough stems

Chop into 2-3" slices

Dice 1-3 cloves garlic, put in skillet with splash of olive oil, medium high heat

Immediately throw greens on top, cover. When it starts to cook, turn off burner and let sit with lid on until done (time depends on type of greens,  doesn't take too long, though)

Will finish by steaming and you don't burn them, which is easy to do if you are busy cooking other things at the same time. (yummy with 'Braggs Amino Acids Seasoning' or all by themselves!)