Salmon with Swiss Chard
Serves 4 – A bed of greens makes a delicious accompaniment to salmon. Serve with brown rice or buttered pasta.
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 medium onion, thinly sliced
- 3 cloves garlic, thinly sliced
- 1 bunch Swiss chard, stems thinly sliced and leaves roughly chopped, set aside separately
- 4 (4- to 6-ounce) salmon fillets, cut lengthwise in half
- Ground black pepper, to taste
- Juice of 1/2 lemon
- 1 teaspoon tamari
- 1 teaspoon toasted sesame oil
Heat 2 teaspoons of the olive oil in a large skillet over medium high heat. Add onion and garlic and cook until the onions are soft and translucent, 5 to 7 minutes. 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, and then drizzle with tamari and sesame oil. Turn pieces over to coat all surfaces.
Heat the remaining 2 teaspoons olive oil in a skillet over medium high heat. Add salmon, arranging pieces in a single layer, and cook 2 minutes on each side, or cooked through. Arrange salmon on top of cooked chard and serve immediately.
Per Serving: 320 calories (150 from fat), 16g total fat, 2.5g saturated fat, 90mg cholesterol, 360mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 35g protein