Salmon and rainbow swiss chard is a flavorful and nutrient dense combination, perfect for AIP and other healing diets. This recipe makes it fast and easy, and all in a single pan!
- 2 pounds rainbow swiss chard
- 2 tablespoons avocado oil (divided)
- 2 garlic cloves, peeled and sliced
- juice of 1 lemon
- 2 tablespoons fresh tarragon, minced
- salt to taste
- 1 pound wild caught salmon, cut into 4 serving pieces
- Cut off the stems of the rainbow chard and cut into 1 inch pieces. Cut the leaves into strips, about 1 inch wide.
- Heat 1 tablespoon avocado oil in a large skillet over medium high heat.
- When hot, add the chard stems and the sliced garlic cloves. Cook, stirring constantly, for 4 minutes. Add the leaves and continue to cook, stirring constantly, for another 5 minutes or until leaves and wilted and stems are soft but still have a bit of crunch to them.
- Off heat, stir in lemon juice and most of the minced tarragon (reserving a little bit to garnish the salmon at the end). Remove cooked chard from pan for serving and wipe with a paper towel.
- Return now empty skillet to medium high heat and add remaining tablespoon avocado oil.
- When oil is hot, gently place salmon pieces in pan, skin side down.
- Allow to cook undisturbed for 3 minutes. Flip and cook for 3 minutes more on the other side.
- Sprinkle with remaining chopped tarragon.
- Remove salmon from pan for serving with cooked chard.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Entree
- Cuisine: Seafood