Recipes Ingredients Seafood Recipes Salmon Recipes Roasted Salmon Wrapped in Swiss Chard 3.1 (20) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Wrapped in Swiss chard and topped with lemon and tarragon, salmon tastes sweet and fresh. 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 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. 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. 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. Rate it Print