This shelf's seasoned salmon comes with bourbon in the spice mix and needs only a moment in the pan. A weeknight dinner that tastes like you planned ahead, built on what's already here.

Serves 2. 25 minutes, 12 at the stove.

About 550 calories a serving, 34 g protein, 37 g carbohydrate, 34 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a skillet over medium-high heat until the surface shimmers. Pat the 10 oz seasoned salmon dry and lay it skin-side down in the pan, letting it cook without moving until the skin crisps, three to four minutes—listen for the sizzle to tell you it's working.4 min
2. Flip the salmon and cook two to three minutes more, until the flesh flakes easily and the thickest part reaches 125°F [52°C]. Transfer to a plate and tent with foil.3 min
3. While the salmon rests, add 1 tablespoon butter and the minced garlic to the same skillet over medium heat. Stir constantly until the garlic smells sharp and golden, about one minute.1 min
4. Add the 4 oz greens to the skillet, turning them in the butter until they wilt, two to three minutes. Season with salt and 1/4 teaspoon black pepper. Squeeze half a lemon over them and toss.3 min
5. Divide the greens between two plates, top each with salmon, and squeeze the remaining lemon half over everything.

Note Swap the greens for sautéed spinach or chard if you have it. Leftovers keep two days covered and reheat gently. Serve with rice or crusty bread to catch the pan juices and lemon.