- Serves: 2 servings
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- 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
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.
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.
To serve, remove salmon from packets and discard dill and lemon. Arrange atop garlicky Swiss chard, and finish with a squeeze of lemon.