Early summer is wild salmon season and when it’s fresh and wild, it’s really hard to resist. In this recipe for Roasted Salmon with Rhubarb and Chard, rhubarb is roasted right alongside salmon in the oven. While it is roasting, chard is wilted in a pan with fragrant garlic and lemon. The naturally tart rhubarb mellows beautifully in the oven and pairs well with the salmon and chard. The flavors are bright and fresh, neither becoming overly sour or sweet. It’s a tasty combination and this meal can be made in 25 minutes flat. Give it a whirl this week!
Cut rhubarb in half lengthwise, then cut into 4 inch pieces.
Saute shallots in a little olive oil until tender. Add the rhubarb and sauté 1 minute.
Give a toss and scoot rhubarb to the sides of the pan, laying salmon in the middle. Drizzle the rhubarb with maple and sherry wine( or balsamic) and season the salmon.
Season salmon with salt, pepper and fresh thyme.
Place in a 350F oven for 15 minutes.
While the salmon and rhubarb roast, sauté garlic in oil and gently wilt the chard, adding a squeeze of lemon and lemon zest to finish.
The salmon and rhubarb take about the same amount of time to roast.
Serve the salmon with the rhubarb and the wilted chard.
Garnish with fresh thyme.
A simple tasty healthy meal that can be made in 25 minutes!Print
Roasted Salmon and Rhubarb with Wilted Chard
Roasted Salmon and Rhubarb with wilted chard, garlic, lemon and thyme. A fast and fresh weeknight meal that can be made in 25 minutes.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 2
- 2 shallots ( or sub ½ a red onion)
- 2 x 12 inch stalks rhubarb
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar, ( or use 2 tablespoons sherry wine- see notes)
- salt and pepper to taste
- 8 sprigs thyme
- 1 bunch chard- leaves chopped, stems chopped thinly and separated
- 1 tablespoon olive oil
- 4 fat garlic cloves- rough chopped
- salt and pepper to taste
- 1 teaspoon lemon zest
- squeeze lemon
Preheat oven to 350F
Slice shallots into thin wedges, long ways. Cut rhubarb in half lengthwise and cut into 4 inch pieces.
In a large ovenproof skillet, heat oil over medium heat. Saute shallot for 3-4 minutes, until just tender and fragrant. Add rhubarb, sauting for one minute.
Push shallots and rhubarb to the outer edges of the pan and place salmon in the center.
Season salmon and rhubarb with a little salt and pepper. Drizzle maple syrup over rhubarb. Drizzle balsamic vinegar or sherry over the rhubarb ( see notes). Sprinkle with ½ of the thyme leaves ( saving ½ for garnish at the end). Place in the oven and roast for 15 minutes. Check that rhubarb is fork tender and salmon is done to your liking.
In another skillet, heat oil over medium heat. Add garlic and sauté until golden about 2 minutes. Add chard stems, sauté for 1-2 two minutes then add remaining chard and season with salt, pepper, lemon zest and a little squeeze of lemon. Set aside.
Plate the salmon and divide rhubarb shallot mixture among the two plates. Add the wilted chard.
Spoon the flavorful liquid from the salmon pan over the salmon itself. Garnish with remaining sprigs of thyme.
I love this with 2 tablespoons sherry cooking wine, so if you have it, use it. If not, sub 1 tablespoon balsamic vinegar.