Pan-Fried Salmon with Swiss Chard Recipe

Pan-Fried Salmon with Swiss Chard

Serves 4

This is a simple and healthy recipe that can be put together quickly. Special diet friendly: Whole30, Paleo, Keto (8g carbs)


  • 4 salmon fillets (about 6 ounces each) Chard
  • Kosher salt, to taste organic red onion
  • Pepper, to taste
  • 1 bunch red or rainbow Swiss chard (about 3/4 pound) Organic Rosemary Herb
  • 3 tablespoons extra virgin olive oil, divided use
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons aged balsamic vinegar, plus more to taste Steelhead Salmon Fillet
  • Lemon wedges


  1. Pat salmon dry with paper towels. Season with salt and pepper, to taste. Set aside.
  2. Separate chard leaves from stems. Cut stems into 1/2-inch pieces. Cut leaves into 1-inch strips.
  3. Heat a large, heavy skillet over medium heat. Swirl 2 tablespoons olive oil into skillet. Add onion and chard stems. Cook, stirring often, until onion is soft. Add garlic and chard leaves. Cook until leaves soften. Add salt and pepper, to taste. Spoon chard onto a large, warm serving platter. Keep warm while cooking salmon.
  4. Wipe skillet with paper towel, if needed. Return skillet to medium-high heat. Swirl 1 tablespoon olive oil into skillet. Add salmon fillets, flesh-side down. Cook, 3 to 5 minutes, without disturbing. Carefully flip fillets and continue to cook until fish is just cooked through. (Time will depend on thickness of fillets.)
  5. To serve, place salmon on chard. Drizzle salmon and chard with balsamic vinegar. Serve with lemon wedges.


Amount Per Serving (4 servings, no salt and pepper to taste. Used Sockeye.)
Carbohydrate: 10 g
Calories: 360
Fat: 19 g
Cholesterol: 85 mg
Sodium: 310 mg
Fiber: 2 g
Sugar: 7 g
Protein: 39 g
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Ratings and Reviews

“Quick to pull together and tastes great. i would recommend two bunchs of chard, though, as one wasn't quite enough once it all wilted down.”

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