• Cooking spray
• 1 pound fresh or frozen skinless salmon fillets (1-inch thick)
• 1/4 teaspoon Sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons extra virgin Olive oil
• 1 tablespoon minced garlic
• 4 ounces Diced Yellow Onion
• 16 ounces WP Rawl Farms® Collards
• 1/2 cup low-sodium vegetable broth
• 14.5-ounce can cannellini beans, drained

Thaw salmon if frozen. Cover a baking pan with foil and spray with cooking spray. Season salmon with salt and pepper. Bake, uncovered, for 15 – 18 minutes or until fish flakes easily when tested with a fork. In a large skillet, heat oil to medium. Add garlic and cook for 2 – 3 minutes, stirring constantly. Add onion and cook for 5 minutes or until translucent. Add collards, vegetable broth and cannellini beans. Cook for 20 – 30 minutes, stirring often or until desired consistency. Serve baked salmon over collards.