Pan Garlic Butter Salmon and Swiss Chard
- Season both sides of salmon liberally with salt and pepper.
- Melt 1 tablespoon butter in a large skillet over medium high heat.
- When the pan is hot, add the salmon skin side up. Sear for 4-5 minutes, or until salmon easily releases from the bottom of the pan. Sear skin side down for 4-5 minutes, or until salmon is cooked through and flakes easily with a fork. Remove salmon from pan to a plate and cover with aluminum foil to keep warm.
- Add remaining 1 tablespoon butter to pan and melt over medium heat. Stir in minced garlic (2 cloves) and sauté until fragrant and beginning to toast, stirring consistently, about 30 seconds.
- Add the chard stems and season with salt and pepper. Stir to coat. Cover the pan and allow to cook for 3-4 minutes, or until tender. You can add a little water to the pan if things are sticking too much.
- Add the chard leaves and stir, cooking until wilted, about 1-2 minutes.
- Remove from heat and stir in lemon juice.
- Serve salmon on top of chard garnished with fresh parsley, if desired.