Roasted Salmon with Swiss Chard and Herb Butter

By á-7571

Ingredients

• Ingredients
• For the herb butter
• 8 tbsp (1 stick) butter, at room temperature
• handful of curly parsley, finely chopped
• handful of fresh dill, finely chopped
• juice of 1 lemon
• pinch of hot red pepper flakes
• 4 salmon fillets, 5 1/2oz (150g) each
• 1 tbsp olive oil
• 2 handfuls of Swiss chard, trimmed, rinsed, and drained
• sea salt and freshly ground black pepper

Details

Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

1 To make the herb butter, combine the butter, parsley, dill, lemon juice, and pepper flakes in a mixing bowl, and beat well until blended. Spoon the butter onto a piece of parchment paper, then roll into a log shape. Twist the edges of the paper, and refrigerate the roll until needed.


2 Preheat the oven to 400°F (200°C). Place the salmon in a nonstick roasting pan, drizzle with the olive oil, and season with salt and pepper. Bake in the oven for 15–20 minutes or until the salmon is cooked through.


3 Meanwhile, cook the chard in a pan of boiling salted water for 5–8 minutes until it tender yet still firm to the bite. Drain well, and transfer to a serving dish. Squeeze the lemon juice over the top, and add a pinch of pepper flakes. Serve hot, with a slice of herb butter over both the salmon and the chard.