Pan Roasted Salmon * | Gf Recipe
cannellini beans, squash, swiss chard, onions, garlic, rosemary, caper herb salsa verde
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Ingredients
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Main Ingredients
Caper Herb Salsa Verde
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
- 3
Prepare the Swiss Chard
Wash the Swiss chard leaves thoroughly, remove the stems, and chop the leaves coarsely.
Cooking the Salmon and Vegetables
- 4
Season the Salmon
Rub the salmon fillets with olive oil, and season with salt, black pepper, and chopped rosemary.
- 5
Sauté the Vegetables
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and garlic, and sauté until translucent.
- 6
Add Squash and Beans
Add the diced butternut squash and cannellini beans to the skillet. Season with salt and pepper, then cook for about 5-7 minutes until the squash starts to soften.
- 7
Add Swiss Chard
Stir in the chopped Swiss chard and cook until wilted, about 2-3 minutes.
- 8
Caper Herb Salsa Verde
- 9
Prepare the Salsa Verde
In a small bowl, combine the capers, chopped parsley, lemon juice, and olive oil. Mix well and season with salt and pepper to taste.
Serving
- 10
Plate the Dish
Once the salmon is cooked, remove the skillet from the oven. Plate the salmon with the vegetable mixture and drizzle the caper herb salsa verde on top before serving.
