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Gallery Roasted Salmon Wrapped in Swiss Chard Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Roasted Salmon Wrapped in Swiss Chard

Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Roasted Salmon Wrapped in Swiss Chard

Roasted Salmon Wrapped in Swiss Chard

Roasted Salmon Wrapped in Swiss Chard

Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Recipe Summary

prep: 15 mins total: 30 mins

Servings: 4

prep: 15 mins

total: 30 mins

prep:

15 mins

total:

30 mins

Servings: 4

4

Ingredients

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.

Reviews (3)

 Add Rating & Review     20 Ratings   5 star values:        5    4 star values:        1    3 star values:        6    2 star values:        7    1 star values:        1

Reviews (3)

Add Rating & Review     20 Ratings   5 star values:        5    4 star values:        1    3 star values:        6    2 star values:        7    1 star values:        1

Add Rating & Review

20 Ratings 5 star values: 5 4 star values: 1 3 star values: 6 2 star values: 7 1 star values: 1

20 Ratings 5 star values: 5 4 star values: 1 3 star values: 6 2 star values: 7 1 star values: 1

20 Ratings 5 star values: 5 4 star values: 1 3 star values: 6 2 star values: 7 1 star values: 1

  • 5 star values: 5 4 star values: 1 3 star values: 6 2 star values: 7 1 star values: 1

    Martha Stewart Member     Rating: 3 stars       06/06/2012   Just tried this recipe and it was pretty good. Love the chard. Although I didn't have any tarragon so I substituted it with all the other herbs I had in my pantry. Worked out great! Will definitely make this again. Side dish of pearl couscous was a nice addition to the plate.  

Martha Stewart Member     Rating: 5 stars       10/20/2011   My husband and I really enjoy this recipe. We don't love salmon - but love this! I recommend using wild caught salmon (cut down on the fatty feeling of the salmon) and double wrap the salmon. Also, you don't need a ton of the butter - but def also rec only fresh tarragon. Enoy!  

Martha Stewart Member     Rating: Unrated       01/08/2011   This was an easy weeknight recipe. The fresh tarragon is a must - don't use dry. I doubled up on the Swiss chard to use up the bunch and make it even healthier.

    Martha Stewart Member

    Rating: 3 stars 06/06/2012

Just tried this recipe and it was pretty good. Love the chard. Although I didn’t have any tarragon so I substituted it with all the other herbs I had in my pantry. Worked out great! Will definitely make this again. Side dish of pearl couscous was a nice addition to the plate.

Rating: 3 stars

Rating: 5 stars 10/20/2011

My husband and I really enjoy this recipe. We don’t love salmon - but love this! I recommend using wild caught salmon (cut down on the fatty feeling of the salmon) and double wrap the salmon. Also, you don’t need a ton of the butter - but def also rec only fresh tarragon. Enoy!

Rating: 5 stars

Rating: Unrated 01/08/2011

This was an easy weeknight recipe. The fresh tarragon is a must - don’t use dry. I doubled up on the Swiss chard to use up the bunch and make it even healthier.

Rating: Unrated

All Reviews for Roasted Salmon Wrapped in Swiss Chard

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Salmon Wrapped in Swiss Chard

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest