Secret Pesto With Salmon

Remove tough stems from collards, and coarsely chop leaves. Using a food processor, combine collards, basil, walnuts, Parmesan cheese, lemon juice, and salt. Pulse for a few seconds until mixed. In a skillet or saucepan, heat about 1/4 cup olive oil with 3 crushed garlic cloves over low heat. Cook until just sizzling and bubbling. Remove from heat, and add to the pesto mixture. Pulse again, adding remaining oil until smooth. Set aside.

Cook pasta according to package instructions. Drain, and put back into the pot while still HOT. Immediately stir in several large scoops of pesto (you should have a little pesto left, for spreading on a turkey sandwich or tossing in with a salad for lunch) and cover with a lid to keep warm.

In a medium-sized skillet, heat 1 teaspoon olive oil on medium heat. Take the remaining garlic clove and rub it into the flesh side of the fish with your fingers, then lightly salt and pepper the fish. Place in the skillet skin side up, and cook 3-5 minutes per side. Serve on top of pasta.

Serves 3-4.