Roasted Wild Salmon with Steamed Swiss Chard, Raspberries, and Rosemary Lemon Dressing

INGREDIENTS:

  • 2 pieces of wild salmon (5oz), skinned and deboned
  • 3 cps of fresh rainbow chard, chopped
  • ½ pint of fresh raspberries
  • ½ tsp sea salt
  • ¼ tsp ground pepper
  • 3-4 sprigs of fresh rosemary, leaves removed from stem
  • 4 Tbs avocado oil
  • 1 fresh lemon, juiced, zested

DIRECTIONS:

  • Salmon:
    • Pre-heat oven to 400 degrees.
    • Sprinkle pinch of salt and pepper over both sides of salmon.
    • Lightly oil broiling rack and place salmon pieces directly onto rack.
    • Cook salmon for 7-10 minutes or until fish begins to flake when fork is twisted in it.
  • Chard:
    • While salmon is cooking, add about 1/8 c water to a pot and bring to boil.
    • Add chopped rainbow chard to pot.
    • Sprinkle with about ½ tsp sea salt.
    • Add lid.
    • Steam for 1-3 minutes or until chard has wilted.
    • Pour off any excess water.
    • Remove from heat.
  • Dressing:
    • In a small blender, add rosemary, lemon juice, lemon zest, salt, pepper, and avocado oil.
    • Blend until combined.

TO SERVE:

  • Divide wilted rainbow chard onto the center of two plates.
  • Place one piece of cooked salmon onto the center of the wilted chard.
  • Top each dish with equal amounts of lemon dressing.
  • Sprinkle a small handful of raspberries onto the dish.