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Salmon with Sautéed Swiss Chard

Serves 4
Time 20 min
A bed of greens makes a delicious accompaniment to salmon. Serve with brown rice or pasta if you like. Make sure to wash the chard well to remove any stray dirt.
Ingredients
  • 1 bunch Swiss chard
  • 4 teaspoons extra-virgin olive oil divided
  • 1/2 onion thinly sliced
  • 3 cloves garlic thinly sliced
  • 4 (4- to 6-ounce) pieces salmon cut lengthwise in half
  • Ground black pepper to taste
  • 1/2 lemon Juice of
  • 1 teaspoon tamari
  • 1 teaspoon toasted sesame oil
Method

Wash chard well in a large basin of cold water. Drain well. Cut or strip leaves from the stems. Slice stems into 1/4-inch pieces and set aside in a bowl. Roughly chop leaves and set aside in a second bowl.

Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add onion and cook until the onions are soft and translucent, 5 to 7 minutes. Add garlic and sauté 1 minute. Add chard stems, cover and cook 2 minutes. Stir in chard leaves, cover and cook 3 to 5 minutes, stirring frequently. Add 1 tablespoon water, if necessary, to create enough steam to cook greens quickly. When ready, greens should be wilted but still bright green. 

Meanwhile, arrange fillets in a single layer on a large plate and season with pepper. Squeeze lemon juice over the top, then drizzle on the tamari and sesame oil. Turn pieces over to coat all surfaces. 

Heat the remaining 2 teaspoons oil in another skillet over medium-high heat. Add salmon, arranging pieces in a single layer, and cook 2 to 3 minutes on each side. When salmon is done, arrange it on top of the chard and serve immediately.

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.
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  • 1 bunch Swiss chard
  • 4 teaspoons extra-virgin olive oil divided
  • 1/2 onion thinly sliced
  • 3 cloves garlic thinly sliced
  • 4 (4- to 6-ounce) pieces salmon cut lengthwise in half
  • Ground black pepper to taste
  • 1/2 lemon Juice of
  • 1 teaspoon tamari
  • 1 teaspoon toasted sesame oil