Salmon en Papillote with Garlicky Swiss Chard

Fall into wellness this season with 25% off all Wellness Department items during Oliver’s first Wellness WEEK! That’s right – we’ve expanded our annual Wellness Weekend, and we’re filling all seven days with discounts you’ll have to see to believe. Stock up on everything you need to start or continue your total-body wellness journey, and give cold season a haymaker it’ll never see coming! A good diet is an essential part of reaching any wellness goal, and the king of healthy proteins has got to be salmon. Steamed in a packet with dill and lemon, it goes perfectly alongside sauteed Swiss chard with plenty of garlic – it’s a superfood triple-threat!

*Sale good through 10/27/20.

  • Serves: 2 servings
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Ingredients

  • 2 (1/2lb) fillets Coho Salmon, pin bones removed
  • 1 large Lemon, thinly sliced
  • 2 tbsp. Butter
  • 6 sprigs Fresh Dill
  • 2 bunches Swiss Chard, roughly chopped
  • 6 Garlic Cloves, finely minced
  • 1 Shallot, diced
  • 2 tbsp. Olive Oil
  • Salt & Black Pepper
  • Lemon Wedges, for serving

Instructions

  1. Preheat oven 450 degrees. Cut two 18x5 pieces of parchment paper; fold in half and cut into a semicircle large enough to contain a salmon fillet plus a couple inches extra for folding. Open parchment into full circles, then lay 3 slices of lemon on one side of each. Pat salmon fillets dry with a paper towel, then season well with salt and black pepper. Lay salmon atop prepared lemon slices, then top with 1 tablespoon butter and 3 sprig dill.

  2. Fold parchment paper over fish and roll edges to seal. Transfer to a baking sheet, and bake for 10 minutes. While fish bakes, heat olive oil in a large saute pan until hot, and fry garlic and shallot until fragrant. Wilt in chard, stirring to coat in oil and aromatics; cover tightly and steam for 5 minutes or until wilted, stirring occasionally to prevent garlic from burning. Season to taste with salt and black pepper.

  3. To serve, remove salmon from packets and discard dill and lemon. Arrange atop garlicky Swiss chard, and finish with a squeeze of lemon.

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