One Pan Garlic Butter Salmon and Swiss Chard

bowlofdelicious.com
serves 4
​Ingredients

• 2 tablespoons butter or ghee, divided
• 1 lb. salmon filet
• 2 cloves garlic minced
• 2 lbs. swiss chard leaves and stems separated, leaves chopped, and stems cut into 1-2 inch pieces and reserved (about 2 bunches)
• kosher salt to taste
• black pepper to taste
• juice of one lemon
• chopped fresh parsley for garnish, optional

​

Preparation​

• 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.