Oven-grilled salmon with slices of organic oranges and butter wrapped in Swiss chard is a beautiful dish and is one of my favorite easy dinners. This dish is easily baked in the oven and only requires one pan to make!
Chard Wrapped Salmon Recipe (Easy & Healthy Meal!)
An easy and sophisticated salmon dish that is oven baked with Swiss chard for an extra veggie boost.
Servings
4
Ingredients
- 4 (4-6 oz) pieces wild caught salmon
- 1 tsp garlic powder
- salt
- pepper
- 2 oranges
- ¼ cup butter (or coconut oil)
- 8 leaves chard
Instructions
- Preheat the oven to 425°F.
- Grease the bottom of a baking dish large enough to hold all the fish you are cooking.
- Rinse salmon and pat dry.
- Sprinkle salmon with garlic powder, salt, and pepper.
- Zest orange carefully over the salmon filets.
- With a knife, remove the remaining peel from the outside of the orange to expose the flesh.
- Thinly slice the oranges across the sections.
- On a cutting board, put a large chard leaf. If you can, slice the rib partially out and cut off the stem to make the leaf more bendable.
- Place a piece of fish in the middle of the chard leaf, then thinly slice one tablespoon of butter and put on top of the fish.
- Put several of the orange slices on top of this.
- Wrap each chard leaf around the fish like you would wrap a gift and place seam-side down on the baking dish. Use another chard leaf if needed to make sure fish is completely wrapped.
- Repeat with other chard and fish.
- Sprinkle the tops of the wrapped salmon with sea salt and place in the oven.
- Bake 15-17 minutes or until fish is cooked through.
- Enjoy!
Nutrition
Nutrition Facts
Chard Wrapped Salmon Recipe (Easy & Healthy Meal!)
Amount Per Serving (1 fillet)
Calories 424
Calories from Fat 211
% Daily Value*
Fat 23.4g36%
Saturated Fat 9.1g57%
Cholesterol 132mg44%
Sodium 657mg29%
Carbohydrates 15g5%
Fiber 3.9g16%
Sugar 9.9g11%
Protein 38.9g78%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Assemble these ahead of time and keep in the refrigerator until time to cook.
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