Roasted Salmon with Sautéed Swiss Chard & Shiitakes
Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes
Makes 4 servings
- 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.
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- Package remaining salmon and chard mixture in airtight containers for lunches tomorrow. Refrigerate until needed.