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Swiss Chard-Wrapped Salmon with Chunky Orange-Chipotle Salsa

Serves 2
Time 35 min
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. We source only from farms that meet our unique, industry leading Quality Standards for Aquaculture. Those standards never allow antibiotics, added growth hormones or poultry and mammalian by-products in feed. Serve this dish with brown rice, if you like.
Special Diets:
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 (4.0-ounce) boneless, skinless salmon fillets
  • 2 large Swiss chard leaves, trimmed
  • 1/2 teaspoon ground black pepper, divided
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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.

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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  • 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 (4.0-ounce) boneless, skinless salmon fillets
  • 2 large Swiss chard leaves, trimmed
  • 1/2 teaspoon ground black pepper, divided
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.