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Roasted Salmon with Sautéed Swiss Chard & Shiitakes

Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes

Makes 4 servings

Roasted Salmon w Sauteed Swiss Chard & Shitakes.JPG


  • 1 tablespoon coconut oil
  • 1 large onion, halved and thinly sliced into half-moons
  • 2 cloves garlic, minced
  • ¾ teaspoon fine sea salt, divided
  • ½ teaspoon ground black pepper, divided
  • 2 bunches Swiss Chard, stems thinly sliced and leaves roughly chopped
  • 6 oz. Shiitake mushroom caps, sliced about ¼” thick
  • 4 (4-5 oz) boneless, skinless center cut salmon filets*
  • Extra-virgin olive oil, for serving (optional)
  • Juice of a lemon, for serving (optional)

**Want to jazz things up a bit? Brush the salmon filets with a teaspoon of tamari as soon as they come out of the oven, and add a teaspoon of rice vinegar to the chard and shiitakes. Or leave the recipe as-is and let the flavors shine!

*If you aren’t able to get center cut filets with an even thickness, fold the thinner part under the filet so that it will not overcook.


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
  2. Heat coconut oil in a large skillet over medium-low heat. Add the onions and ¼ teaspoon salt. Cook, stirring occasionally, until onions are soft and golden brown, about 10-15 minutes. If the onions are browning too quickly, add a tablespoon of water.
  3. Add the garlic, ¼ teaspoon black pepper, chard stems, and mushrooms, and cook 5 minutes or until the mushrooms have started to give off some liquid, stirring frequently.
  4. Add the chard leaves and ¼ teaspoon salt and use tongs to turn all of the vegetables together until the chard is beginning to wilt, about 2-3 minutes. Cover, remove from the heat, and set aside.
  5. Sprinkle the salmon evenly with the remaining ¼ teaspoon each of salt and pepper. Place on the baking sheet and roast for 7-8 minutes, or until desired doneness.
  6. Place ¼ of chard mixture on each of two plates and drizzle with olive oil, if desired. Place 1 salmon filet on each plate and spritz salmon and chard with lemon juice, if using. Serve.
  7. Package remaining salmon and chard mixture in airtight containers for lunches tomorrow. Refrigerate until needed.