Skillet Salmon with Autumn Swiss Chard Salad
Prep: 15 minutes
Cook: 10 minutes • Serves: 4
2 tablespoons PICS olive oil
1 tablespoon PICS honey
3/4 teaspoon kosher salt
1 large bunch rainbow Swiss chard, stems removed, leaves chopped into bite-sized pieces
1 large Honeycrisp apple, halved, cored and thinly sliced
1/3 cup dried cherries
2 tablespoons pepitas with sea salt
4 salmon fillets (about 1-1/2 pounds)
1/4teaspoon PICS ground black pepper
1/4 cup shaved aged white Cheddar cheese
1.In large bowl, whisk vinegar, 1 tablespoon oil, honey and 1/4 teaspoon salt. Add chard, apple, cherries and pepitas; toss. Makes about 5-1/2 cups.
2.In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat; sprinkle salmon with pepper and remaining 1/2 teaspoon salt. Place salmon, skin side up, in skillet; cook 10 minutes or until internal temperature reaches 145°, turning once.
3.Slip spatula between salmon skin and flesh to remove skin; transfer to plate and serve with salad sprinkled with cheese.
Approximate nutritional values per serving (1 salmon fillet, 1-1/3 cups salad):
482 Calories, 23g Fat (5g Saturated), 115mg Cholesterol,
588mg Sodium, 25g Carbohydrates, 3g Fiber, 42g Protein