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Under 30 Minutes

Under 30 Minutes

Roasted Salmon Wrapped in Swiss Chard

Wrapped in Swiss chard and topped with lemon and tarragon, salmon tastes sweet and fresh.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

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Ingredients

  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons finely chopped fresh tarragon
  • 2 teaspoons grated lemon zest, plus 1 tablespoon juice (from 1 lemon)
  • 4 leaves Swiss chard, stalks trimmed
  • 4 (6 to 8 ounces each) skinless salmon fillets

Directions

  1. Step 1

    Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil; set aside. Bring a medium saucepan of salted water to a boil. Meanwhile, combine butter, tarragon, and lemon zest in a small bowl; season with salt and pepper, and set aside.

  2. Step 2

    Place chard leaves in boiling water; cook until tender, about 4 minutes. Using tongs, remove leaves from water, and lay them flat on prepared baking sheet.

  3. Step 3

    Place one fillet on top of a leaf, near tip; repeat with remaining fillets. Sprinkle fish with lemon juice; season with salt and pepper. Dividing evenly, spread butter mixture over each fillet, and wrap leaf around, tucking stalk underneath to secure. Roast until just cooked through, 12 to 15 minutes. Serve.

Source
Everyday Food, October 2006

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Reviews (3)

  • 6 Jun, 2012

    Just tried this recipe and it was pretty good. Love the chard. Although I didn't have any tarragon so I substituted it with all the other herbs I had in my pantry. Worked out great! Will definitely make this again.
    Side dish of pearl couscous was a nice addition to the plate.

  • 20 Oct, 2011

    My husband and I really enjoy this recipe. We don't love salmon - but love this! I recommend using wild caught salmon (cut down on the fatty feeling of the salmon) and double wrap the salmon. Also, you don't need a ton of the butter - but def also rec only fresh tarragon. Enoy!

  • 8 Jan, 2011

    This was an easy weeknight recipe. The fresh tarragon is a must - don't use dry. I doubled up on the Swiss chard to use up the bunch and make it even healthier.