Pan-Roasted Salmon with Collards and Radish Raita

INGREDIENTS

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