Recipe courtesy of Ellie Krieger

Salmon Wrapped in Collard Greens with Walnut-Yogurt-Dill Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
The name of this recipe may give the impression that it’s a bit fussy or complicated, but in fact, it is incredibly easy to make. You simply wrap a salmon fillet in a large collard leaf and grill it. While that’s cooking, you stir together a few ingredients for the creamy yogurt sauce, and presto! You turn a basic salmon supper into a remarkable meal. Serve with steamed broccoli or cauliflower tossed with a touch of butter and spritzed with lemon.



  1. If using a grill, spray it with cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan.
  2. Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant, 4 to 5 minutes. Allow to cool, then chop finely. Place 8 toothpicks in a dish of water and soak until ready to use. 
  3. Cut the collard leaves away from each side of the spines and discard the spines. (You should wind up with 4 long pieces of collard green leaves.) 
  4. Sprinkle the salmon with 1/4 teaspoon each of the salt and pepper. Wrap each salmon fillet with 1 piece of collard leaf and secure with 2 toothpicks. If using a grill pan, spray it with cooking spray and preheat it over medium-high heat. 
  5. Brush the salmon bundles lightly with about 1 tablespoon total of the oil. Grill the salmon bundles until the collard greens are tender and the salmon is just cooked through, 3 to 4 minutes per side. 
  6. While the salmon is cooking, make the sauce. Finely zest and then juice the lemon into a small bowl (about 3 tablespoons). 
  7. Chop the dill and add it to the bowl along with the yogurt, walnuts, the remaining 2 tablespoons oil, and the remaining 1/4 teaspoon each salt and pepper. Serve the salmon drizzled with the sauce. 

Cook’s Note

Serving size: 1 salmon fillet and 1/4 cup sauce Excellent source of: Copper, Folate, Molybdenum, Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C and Vitamin K Good source of: Magnesium, Manganese Nutrition Information (if using plain nonfat Greek yogurt): Calories 400; Total Fat 26g (Sat Fat 3.5g, Mono Fat 11.7g, Poly Fat 9.0g); Protein 38g; Carb 4g; Fiber 1g; Cholesterol 95mg; Sodium 380mg