One Pan Garlic Butter Salmon and Swiss Chard- This healthy, gluten-free, low-carb recipe comes together in only 20 minutes! Can easily be made paleo or whole30 compliant by using ghee instead of butter.
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5 from 5 votes

One Pan Garlic Butter Salmon and Swiss Chard

One Pan Garlic Butter Salmon and Swiss Chard- This healthy, gluten-free, low-carb recipe comes together in only 20 minutes! Can easily be made paleo or whole30 compliant by using ghee instead of butter.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Fish
Cuisine: American
Servings: 4 servings
Calories: 257kcal
Author: Elizabeth Lindemann

Equipment

Ingredients

  • 2 tablespoons butter or ghee, divided
  • 1 lb. salmon filet
  • 2 cloves garlic minced
  • 2 lbs. swiss chard leaves and stems separated, leaves chopped, and stems cut into 1-2 inch pieces and reserved (about 2 bunches)
  • kosher salt to taste
  • black pepper to taste
  • juice of one lemon
  • chopped fresh parsley for garnish, optional

Instructions

  • Season both sides of salmon liberally with salt and pepper.
  • Melt 1 tablespoon butter 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. Sear skin side down for 4-5 minutes, or until salmon is cooked through and flakes easily with a fork. Remove salmon from pan to a plate and cover with aluminum foil to keep warm.
  • Add remaining 1 tablespoon butter to pan and melt over medium heat. Stir in minced garlic (2 cloves) and sauté until fragrant and beginning to toast, stirring consistently, about 30 seconds.
  • Add the chard stems and season with salt and pepper. Stir to coat. Cover the pan and allow to cook for 3-4 minutes, or until tender. You can add a little water to the pan if things are sticking too much.
  • Add the chard leaves and stir, cooking until wilted, about 1-2 minutes.
  • Remove from heat and stir in lemon juice.
  • Serve salmon on top of chard garnished with fresh parsley, if desired.

Notes

  • Make it paleo/whole30/dairy free: Be sure to use ghee or even olive oil instead of butter for a dairy free, paleo, and whole30 compliant version of this recipe.
  • Depending on the thickness of your fish, and also the variety and whether it's wild caught or farm raised, all may have an effect on the cooking time. You may need to cook it a bit longer than I did.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition

Calories: 257kcal | Carbohydrates: 9g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 77mg | Sodium: 583mg | Potassium: 1415mg | Fiber: 4g | Sugar: 3g | Vitamin A: 14091IU | Vitamin C: 69mg | Calcium: 132mg | Iron: 5mg