Swiss Chard-Wrapped Salmon with Chunky Orange-Chipotle Salsa

Swiss Chard-Wrapped Salmon with Chunky Orange-Chipotle Salsa

Rated:
Recipe Rating: 3.33554
Serves 2
This date-worthy recipe proves that healthy budget meals aren't boring! As good as or better than a restaurant entrée, it features salmon raised by our farmer partners committed to producing the most environmentally friendly farmed seafood.
Ingredients: 
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small orange
  • 1 chipotle in adobo sauce (from a can), finely chopped (seeds removed, if desired)
  • 1/2 teaspoon fine sea salt, divided
  • 2 (4-ounce) boneless, skinless salmon fillets
  • 2 large Swiss chard leaves, trimmed
  • 1/2 teaspoon ground black pepper, divided
Method: 
Preheat the oven to 425°F. Oil the bottom of a baking dish with 1/2 teaspoon oil; set aside. Zest orange and transfer zest to a small bowl. Peel orange and roughly chop, discarding seeds. Add to bowl with zest along with chipotle, 1/2 teaspoon oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss gently and set aside.

Brush salmon all over with remaining 1 teaspoon oil; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Using a fork, mash the rib of each chard leaf to make it more pliable. Arrange each salmon fillet on one of the chard leaves and spoon half the salsa over each. Wrap salmon and salsa in chard leaves, folding in the leaf ends to make 2 packages. Arrange in baking dish, seam-sides down. Bake about 15 minutes and serve.
Nutritional Info: 
Per Serving: 260 calories (120 from fat), 13g total fat, 2g saturated fat, 70mg cholesterol, 450mg sodium, 9g carbohydrates, (2 g dietary fiber, 5g sugar), 27g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.