Pan-Roasted Salmon with Collards and Radish Raita

INGREDIENTS

• 4 daikon (Japanese white radish) or white turnip, peeled, shredded (about 1/2 cup)
• 1/4 English hothouse cucumber, grated (about 1/2 cup)
• 1 plain 2% fat Greek yogurt
• 2 fresh lemon juice
• 1 chopped fresh mint
• of cayenne pepper
• Kosher salt, freshly ground pepper
• 2 olive oil, divided
• 2 garlic cloves, sliced
• 2 bunches collard greens, center ribs and stems removed, leaves cut into 1-inch strips (about 14 cups)
• 4 6-ounce pieces skin-on salmon fillets
• 2 red radishes, trimmed, thinly sliced
• 1 Sherry vinegar