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Zesty Orange Salmon with Swiss Chard


  • 1 pound Swiss Chard
  • 4 tsp. O&CO. Everyday Olive Oil
  • 1/2 cup chopped red onion
  • 1/3 cup fresh orange juice
  • 3 tbsp. O&CO. balsamic vinegar
  • 1/4 tsp. sea salt
  • 1 tbsp. maple syrup
  • 1 tbsp. finely grated orange peel
  • 1/4 tsp. Piment d' Espellete
  • 4 (6 oz.) center cut skinless salmon fillets


  1. Preheat oven to 350F.
  2. Rinse chard then thinly slice stems and leaves into 1-inch wide pieces.
  3. Heat 2 teaspoons oil in large skillet; add onions, sauté 5 minutes.
  4. Pour in orange juice, vinegar and salt, lower heat and add chard in batches.
  5. Stir frequently until chard is tender about 5 minutes.
  6. In a small bowl mix maple syrup, orange peel, Piment d' Espelette and remaining oil.
  7. Lay fillets skin side down on a large foil lined baking sheet.
  8. Rub maple syrup mixture on top of fish.
  9. Bake fish until just opaque and flakes when tested with fork about 8 minutes.
  10. To serve using thong transfer chard onto each of 4 plates, top with fillets and last drizzle with any liquid from the chard.

  11. Serves 4.