Baked Salmon and Rhubarb are roasted together in the oven, then paired with wilted, garlicky chard. A fast and flavorful dinner, perfect for spring! Make this in 30 minutes. 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 with 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 nor overly sweet. It’s a tasty combination and this meal can be made in 25 minutes flat. Give it a whirl this week!
Baked Salmon with Rhubarb Ingredients
- Shallots - Provide mild sweetness and savory depth that balances the tartness of the rhubarb; half a red onion can be used as a substitute.
- Fresh rhubarb - The star ingredient, adding bright, tangy flavor that softens and becomes slightly jammy as it bakes alongside the salmon.
- Olive oil - Adds richness and helps the rhubarb caramelize while keeping the salmon moist and tender.
- Salmon filets - A rich, flaky protein that pairs beautifully with the sweet-tart rhubarb; skinless, thicker cuts work especially well here.
- Maple syrup - Brings gentle sweetness that balances the acidity of the rhubarb and enhances caramelization.
- Sherry cooking wine - Adds depth and subtle acidity; balsamic vinegar can be used in place of the sherry wine.
- Salt and pepper - Enhance and balance all the flavors in the dish.
- Fresh thyme - Infuses the salmon and rhubarb with earthy, aromatic notes as they roast.
- Chard (leaves and stems) - A hearty, nutrient-rich green that wilts down beautifully, adding color and a slightly earthy flavor to the plate.
- Olive oil and garlic - Create a simple, savory base for sautéing the chard and building flavor.
- Lemon zest and fresh lemon juice - Brighten the greens with a pop of fresh acidity and lift the overall dish.
How to make it!
Cut rhubarb in half lengthwise, then cut into 4-inch pieces.
In an oven-proof pan or braiser, 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.
Bake 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.
Serving Suggestions
Serve the salmon with the rhubarb and the wilted chard. Add a starchy side if you like- mashed potatoes, creamy polenta, or wild rice pilaf.
Garnish with fresh thyme.
A simple, tasty, healthy salmon dinner, perfect for spring, that can be made in 25 minutes!
More Favorite Salmon Recipes
- Perfect Grilled Salmon
- Broiled Miso Salmon
- Sticky Gochujang Salmon Bowls with Mango Cucumber Salad
- Blackened Salmon
- Baked Dijon Salmon
Baked Salmon with Rhubarb and Chard
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: 30 minute Dinner, easy dinner, fish, Main, one pot meal, seafood, spring, weeknight dinner
- Method: Baked
- Cuisine: American
- Diet: Low-Carb
Description
Baked Salmon and Rhubarb are roasted together in the oven, then paired with wilted, garlicky chard. A fast and flavorful dinner, perfect for spring! Make this in 30 minutes. Gluten-free.
Ingredients
- 2 shallots ( or sub 1/2 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
Instructions
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.
Enjoy!
Notes
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.
I love this with 2 tablespoons sherry cooking wine (instead of balsamic) so if you have it, use it. If not, sub 1 tablespoon balsamic vinegar.
Nutrition
- Serving Size: - Salmon with Rhubarb and garlicky chard
- Calories: 438
- Sugar: 13.7 g
- Sodium: 112.2 mg
- Fat: 28.9 g
- Saturated Fat: 5.4 g
- Carbohydrates: 20.3 g
- Fiber: 2.1 g
- Protein: 24.6 g
- Cholesterol: 62.3 mg
I’m not a fan of oily fish such as salmon or trout – would this equally pair with cod or any other white fish?
Hi Amalia, I haven’t tried it with cod or halibut, but I don’t see why not? If you try it, let us know!
lHi Sylvia,
I tried this recipe tonight and it was absolutely delicious! I oved the savory rhubarb and the salmon with thyme. lovely and unusual flavor combinations
Thank you for such a delicious recipe.
So happy you enjoyed this Nina!
This was delicious and easy enough to make. I felt like I had just eaten a meal at a very nice restaurant. Served with baby potatoes. I didn’t have enough rhubarb so I added asparagus to the dish.
Sounds good, love the asparagus!
Oh my,neither my husband or myself like salmon butI think I’ll make this and just leave out the salmon 😄
This is outstanding! Rhubarb and salmon are each some of our favorites. Finding a way to pair them with the chard is a welcome new recipe blending these flavors we enjoy.
We routinely bake salmon as we find it is easier to keep it moist- the tip on checking after 10 minutes is great. We enjoy many of your mouth-watering recipes throughout our week, and we have shared your ideas with family and friends. Thank you for sending all your inspiring ideas.
I have a big Rhubarb plant and am excited to try new ways to use it. I love all your recipes, you take the risk out of busting out of my cooking rut!
I’ll be making this Salmon dish tonight!
Perfect Mary! Let us know what you think!
The rhubarb is ripe for the picking in our garden. Will be lovely to bake a few stalks with salmon!
FANTASTIC! Served with wild rice, definitely making this again. Left the skin on the salmon, makes my coat shiny😉
Nice Tate! Love it!
skinless salmon?
yes. 🙂
I have just tried this recipe and it is fabulous. The rhubarb pairs great with the salmon. I have been looking for a recipe to use rhubarb in a different way and this is certainly different. We grow both rhubarb and chard ourselves and both are available now. Perfect! thanks for this recipe, will definitely try this again.
Glad you enjoyed!
The recipe does NOT list salmon!! Oops!?
Thanks it’s fixed now!
This was absolutely lovely – healthy, good looking and relatively easy. I hadn’t cooked chard before so wasn’t sure of the timescales and it was a little ropey.
Hi,
This recipe sounds awesome. We just talked about different ways to use rhubarb. I just have one question: Do you not peel the rhubarb stalks?
No!