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Salmon over Swiss Chard Salad

Updated: Apr 9

This is the easiest way to cook salmon. Serve over salad or with roasted potatoes. A very versatile weekday meal!


  • 4 6 oz salmon, skin on (or one large piece)

  • salt & pepper

Preheat oven to 450º Put salmon onto a baking sheet lined with parchment paper and season with salt & pepper. Roast for 12 minutes and then check for doneness. Salmon should be flaky but not overcooked. If it's still pink (which is OK in my book) and you'd like to cook it more, cook for a few more minutes.


  • 1 bunch swiss chard, stems removed and greens chopped into bite size pieces

  • 1/3 cup dried cherries or other dried fruit (currants, chopped apricot, raisins, cranberries)

  • 2 tablespoons sunflower or pumpkin seeds

  • 1 large honeycrisp apple, sliced thin

  • 1 tablespoons olive oil

  • 1 tablespoons apple cider vinegar

  • 1 tablespoon honey

  • 3/4 teaspoon sea salt

  • pepper to taste

  • pinch of garlic powder

Place vinegar in a bowl and add 1/2 teaspoon sea salt. Stir to dissolve. Slowly whisk in the olive oil until blended. Add the remaining ingredients and stir well.

Top with Roasted Salmon and serve. I was surprised how much I liked this the first time I made it. Let me know if you make it!

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