Why We Like It

This impressive entree is both easy to prepare and nutritionally balanced. Heart-healthy fish, cholesterol lowering beans, and the powerhouse kale are all laced with an absolutely delicious honey mustard sauce, delivering mouth-watering goodness to the very end! We have Eat REAL America members tell us they make this honey mustard sauce to keep on hand to add to a variety of meals or veggies — it is THAT good!

Make the Honey Mustard Sauce:

1/4 cup plain nonfat Greek yogurt
1 Tbsp dijon mustard
2 tsp honey
1 Tbsp lemon juice (juice from half of 1 small lemon)
2 Tbsp fresh chives (chopped, or sliced green onions)

Add to a small bowl and stir to combine. Set aside.

Prepare the Salmon:

1 lb skinless boneless salmon fillets (quartered)
1/4 tsp salt
1/4 tsp black pepper

Sprinkle salt and pepper on both sides of the salmon. (You can also prep the onion and kale now if desired and set aside.)

Cook the Salmon:

1 Tbsp olive oil

Add to a large skillet over medium heat. Add salmon to the skillet and cook about 4 minutes, then turn and cook about 2 minutes until almost done. Remove and set aside.

(You will be adding the salmon back to the skillet to finish cooking).