Skillet salmon with autumn Swiss chard salad recipe
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Step 1
In large bowl, whisk vinegar, 1 tablespoon oil, honey and ¼ teaspoon salt. Add chard, apple, cherries and pepitas; toss. Makes about 5½ cups.
Step 2
In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat; sprinkle salmon with pepper and remaining ½ teaspoon salt. Place salmon, skin side up, in skillet; cook 10 minutes or until internal temperature reaches 145°, turning once.
Step 3
Slip spatula between salmon skin and flesh to remove skin; transfer to plate and serve with salad sprinkled with cheese.
Nutrition Info
482 Calories; 115mg Cholesterol; 588mg Sodium; 25g Total Carbohydrate; 3g Dietary Fiber; 20g Sugar; 42g Protein.
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Ingredients
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