Salmon with Swiss Chard
This is a very tasty dish with lots of health benefits from the salmon, tomatoes and chard. It is based on a recipe from Ellie Krieger on Food Network. If you have extra sauce leftover, it’s great to use over veggies, eggs or pasta.
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (14-ounce) can low-sodium diced tomatoes
- 1 (12-ounce) can low-sodium tomato sauce
- 1 (7-ounce) jar roasted red peppers, drained, rinsed and thinly sliced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups (loosely packed) Swiss chard, washed well, tough center stems removed, coarsely chopped
- 4 (approx. 6 oz. each) skinless salmon fillets
- 1/4 cup chopped cilantro leaves
Preheat oven to 350. Heat oil in a large sauce pan over medium-low heat. Add garlic and cook until golden, about 1 minute. Add tomatoes with juice, tomato sauce, red peppers, cumin, coriander and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Remove from heat.
Place the chard over the bottom of a 9 x13-inch glass baking dish. Season fish fillets with remaining salt and pepper and place in on top of chard. Spoon sauce over the fish and bake, covered, until fish is just cooked, about 15 minutes. Remove cover and bake an additional 5 minutes. Sprinkle with cilantro and serve.
Serves 4