This shelf meal is mostly cooked for you, so tonight is about warming it through and adding fresh greens to balance the sweetness and salt. A spoon of acid brightens it all; everything finishes in the time it takes to set the table.

Serves 2. 12 minutes, 5 at the stove.

About 530 calories a serving, 47 g protein, 9 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium heat. Open the package and add its contents to the pan, stirring to break up any clumps and distribute the salmon evenly. Cook for 4 to 5 minutes, until warmed through and the salmon flakes apart easily.5 min
2. Add 2 cups fresh greens to the warm salmon mixture and stir until just wilted, about 1 minute. The residual heat will soften the greens while keeping them bright.1 min
3. Taste and season with a pinch of salt and pepper if needed. Divide between two bowls and serve warm.

Note Swap the greens for any raw vegetable you have on hand: shredded carrot, sliced cucumber, diced bell pepper, or chopped tomato add crunch and freshness. Leftovers keep for two days in a covered container and can be eaten cold or reheated gently. Serve with lime wedges or hot sauce on the side if you want more brightness or heat.