Garlic Salmon with Swiss Chard
- 2 Tbls butter or ghee divided
- 1 lb. salmon filet
- 2 garlic cloves minced
- 1 shallot thinly sliced
- 2 lbs. rainbow swiss chard leaves and stems separated, cut into 1-2 inch pieces
- Kosher salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for serving
- Season both sides of the salmon with salt and pepper. Melt 1 tablespoon butter or ghee 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. Flip and sear skin side down for 4-5 minutes or until salmon is cooked through and easily flakes with a fork. Remove salmon from pan and cover to keep warm.
- Add remaining tablespoon butter or ghee to the pan and melt over medium heat. Stir in garlic and shallot and sauté until fragrant. Stir consistently for about 30 seconds. Add the chard stems and season with salt and pepper. Cover the pan and cook 3-4 minutes, or until tender.
- Add the leaves and stir, cooking until wilted, 1-2 minutes. Remove from heat and stir in lemon juice.
- Serve salmon on top of chard and garnish with fresh parsley.