Salmon is a great source of healthy omega-3 fats and plenty of other nutrients, while roasted portobello mushrooms and Swiss chard are delicious, low-calorie sides with plenty of nutrients and savory, mild flavors. Adding harissa paste to the butter helps take this simple dish to a whole new level. If spicy is not your thing, substitute chopped fresh herbs or garlic instead.
- 2 portabella mushrooms, sliced
- 1 tbsp unsalted butter
- 1 tsp harissa paste
- ½ bunch swiss chard
- 3 oz salmon fillet
- 1 dash table salt
- 1 tsp olive oil
- 1 tsp vegetable stock
- Preheat oven to 375 degrees F.
- Clean the mushrooms by removing the stems and the gills. Season by drizzling with a little olive oil and sprinkle generously with salt. Bake for 10 minutes.
- Whip together the butter and harissa and set aside.
- Wash and de-stem the swiss chard. In a pan on medium heat, add the swiss chard with a little bit of vegetable stock and cook until wilted. Season to taste with salt. Add the roasted mushrooms to the pan with the swiss chard.
- Season the salmon well with salt. Heat a skillet with a little bit of olive oil until smoking. Carefully add the salmon to the pan, dropping the fish away from you to prevent splashing hot oil back on yourself.
- Cook on high for 2-3 minutes, then carefully flip the salmon. Cook for another 2-3 minutes depending on thickness. In the last 30 seconds of cooking, place the chili butter on the salmon so that it starts to melt.
- Serve the salmon over the mushrooms and chard.