I came across a beautiful bunch of Swiss Chard Saturday morning from Rootbound Farms while scoping out the produce at the LaPlata Farmers Market. Chard is often overshadowed by other greens like spinach & kale despite the beauty of the colors in its stems and in the veins of its leaves. Spinach has a milder flavor with a hint of sweetness, while Swiss Chard has a more robust, earthy taste with just a very slight tang of bitterness. Spinach tends to cook very fast and Chard seems to hold up better during cooking.

Knowing I had Salmon in the Freezer for Sunday Dinner, my mind immediately went to the Tuscan Garlic Salmon with Spinach & Sundried Tomatoes that Dave & I both love. I knew I needed to try this beautiful bunch of Swiss Chard in place of the spinach. I am so glad I did as it was delicious! Although the spinach I have used before in this dish is yummy, I never realized how much of the flavor is lost in this creamy garlic sauce until I tasted it with the Swiss Chard. What a difference to a dish I already thought had been perfected! This recipe will not disappoint!!

Ingredients list for the Creamy Tuscan Salmon Recipe

• Salmon fillets (3 - 4)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 5 cloves garlic, finely diced
• 1 small onion, diced
• 1/3 cup vegetable broth (I use any broth on hand - vegetable, chicken, or beef)
• Sun-dried tomatos (about 5 ounces) I use the 5oz bags of sundried tomatos. If using in jar with oil, drain oil well before adding.
• 1 3/4 cups heavy cream
• Salt and pepper, to taste
• 3 cups baby spinach leaves (USE THE SWISS CHARD IF POSSIBLE - IT WAS GREAT)
• 1/2 cup grated Parmesan

Season Salmon generously with salt & pepper on both sides. Preheat pan with a couple tablespoons of Olive Oil until hot. I sear each side of the salmon for about 5 minutes. Remove salmon to a dish to add back into the pan later.

Add 2 Tablespoons of butter to frying pan with the onions & saute for about 5 minutes before adding the garlic until fragrant.

Add in the Sundried Tomatoes (Cook for a few more minutes)

Add in the broth and let simmer a few minutes before adding the heavy cream.

Simmer the sauce for a few minutes to let thicken some then add in the parmesan cheese.

Transfer Salmon back to pan to completely finish cooking. I usually place a lid on for just a few minutes to finish the salmon to our liking depending on the thickness of the filets.

How to Serve:

This salmon is perfect over rice or paired with roasted potatoes. Our portions were so big we opted to just eat alone with a side of fresh asparagus from a local farmer in our town. I just had to get in my last Asparagus fix as the season comes to an end! My favorite way to fix Asparagus? Roasted in a single layer on a baking tray with a drizzle of olive oil and any seasoning on hand. I chose Mediterranean Basil Salt served with a wedge of lemon. Lemon Pepper is one of my all time favorites on Asparagus as well.

This Salmon recipe is low in carbs, paleo friendly, and you wont even care!!