Place salmon fillet on a parchment lined baking sheet and season with lemon, dill, salt and pepper. Top fillet with 1 tbsp of butter and bake for 12-15 minutes.
Heat oil in a skillet over medium heat.
Saute onion and garlic for 2-3 minutes, or until fragrant.
Add collard greens, salt and pepper. Cook until the greens are wilted.
Add in 1 package of A Dozen Cousins Trini Chickpea Curry and cook for one minute.
Plate greens and chickpea mixture and place cooked salmon on top.