Baked Salmon and Rhubarb are roasted together in the oven together, then paired with wilted, garlicky chard. A fast and flavorful dinner! Gluten-free!
Early summer is wild salmon season and when this fish is fresh and wild, it’s really hard to resist. In this recipe for Baked 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 wiht the help of a little maple syrup 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
Baked Salmon and rhubarb are roasted together, then paired with wilted, garlicky chard. A fast and flavorful dinner! Gluten-free!
- 2 shallots ( or sub ½ a red onion)
- 2 x 12 inch stalks rhubarb
- 2 tablespoons olive oil
- 2 salmon filets ( 4–6 ounces each) skinless, thicker cuts are best here
- 2 tablespoons maple syrup
- 2 tablespoons sherry cooking wine ( or sub 1 tablespoon balsamic vinegar)
- 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 325F
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 just over rhubarb ( do not skimp here- see notes). Drizzle sherry wine ( or balsamic) 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 salmon after 10- and pull if necessary ( see notes) -continue cooking rhubarb for full 15 mins or when it is fork tender.
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.
Do not be tempted to cut down on the maple syrup– the rhubarb needs it to be palatable.Trust me. I went as low as it can go.
This piece of salmon was 2 ½ inches thick. Thinner salmon cuts may take less time to cook, so check it after ten minutes, and pull it if necessary, letting the rhubarb cook for the full 15 min.
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