Baked Salmon and Sautéed Swiss Chard

Here’s a very simple and healthy recipe that my husband seems to enjoy. I LOVE salmon and ended up trying some really bright red wild-caught Sockeye salmon. It ended up being flavorful and quite firm – almost steak-like.

To make this recipe you will need:

  • two filets of salmon
  • salt and pepper
  • one bunch of Swiss chard
  • one clove of garlic
  • 2 tablespoons olive oil
  • crushed red pepper

My preferred way of cooking salmon goes as follows:

  1. Preheat over to 450 degrees F
  2. Salt and pepper the salmon
  3. Place skin side down on a baking sheet
  4. Bake until done (around 15 minutes)

Super simple and it doesn’t ruin the fish my adding all sorts of weird flavors to it via strange herbs and spices.

The Swiss chard is equally easy to cook. I’ve only found it in the organic section of Kroger so far, but keep your eyes peeled. You can probably substitute some other green, like spinach, and it will still be tasty. I heard that chard is an acquired taste, but both Jason and I loved it the first time we had it. It can have a bolder, more bitter taste than other greens, but that seems to pair well with a strong fish like Salmon

Here’s how I prepared the Swiss chard:

  1. Rinse and dry the leaves
  2. Remove the main stem that goes up the middle and slice the leaves into 1″ strips
  3. Mince a clove of garlic (a little goes a long way after the leaves cook down)
  4. Heat a little olive oil in a large skillet over medium heat
  5. Saute the garlic and some crushed red pepper (optional, if you want some spice) about one minute
  6. Add the chard and cook, covered, about 5 minutes
  7. Flip the leaves and cook another 5 minutes (or until your preferred doneness – I prefer JUST wilted)
  8. Sprinkle with salt and pepper

I serve this meal by dividing the the chard into two plates (somehow one bunch is enough for two people) and then topping it with a salmon filet (minus skin.)


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