Steelhead Trout and Braised Collard Greens

For Trout:

Fresh:

2 (4-6 ounce) steelhead trout fillets, skin on (sub salmon if unavailable)

2-3 garlic cloves, minced

Zest from ½ a lemon 

2 teaspoons fresh thyme 

2 teaspoons dill

‍Staple:

1 tablespoon avocado oil

1 teaspoon paprika

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

For Greens:

Fresh:

1/2 cup chicken bone broth

3-4 cups collard greens, chopped

1 shallot, chopped

1 clove garlic, minced

‍Staple:

1 tablespoon grass-fed ghee 

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

1⁄4 teaspoon red pepper flakes

‍_{Wild-caught organic seafood and organic non-gmo veggies are linked where available}