Chard Roasted Salmon with Fennel Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • ½ fennel bulb, sliced ⅛ inch thick on a mandolin, fronds reserved
  • 2 Tablespoons plus 2 teaspoons extra virgin olive oil, plus more for brushing
  • 2 Tablespoons fresh orange juice
  • kosher salt and freshly ground pepper
  • 2 teaspoons anchovy paste
  • 4 large Swiss Chard leaves, thick center ribs removed
  • 4 - 6 oz salmon fillets, skinned
Instructions
  1. Heat oven to 450 degrees. In a medium bowl, toss fennel, fronds, and 2 tablespoons oil and orange juice. Season with salt and pepper.
  2. In a cup, blend anchovy paste with remaining 2 teaspoons olive oil.
  3. Brush a large baking sheet with oil. Spread chard leaves on the baking sheet. Set a salmon fillet on each leaf, brush with anchovy oil, and season with pepper. Fold leaves over salmon and cover with more leaves if needed to fully enclose. Brush with more oil and season with salt and pepper.
  4. Bake the salmon rotating the sheet halfway through, until barely opaque in center and the leaves are crisp, 8 to 10 minutes.
  5. Mound fennel salad on plates, top with salmon and serve.
Recipe by Tout va bien! (tm) at https://christymajors.com/the-french-winophiles-chard-roasted-salmon-with-fennel-salad-duet-of-loire-valley-wines/