This easy fish dinner is a bit spicy, moist and colorful. I made it first with spinach and the second time with red Swiss chard. If using chard, add it with the other vegetables. Spinach can be added at the last few minutes, since it only needs to wilt. You could even use both!
1 lb salmon steaks – 2 steaks
2 cloves garlic, crushed and diced
1 tsp fresh rosemary needles
¼ tsp red chili pepper flakes
several grinds of black pepper
several shakes sea salt
½ lime or lemon
1 red bell pepper, chopped
5 mushrooms, sliced
1 bunch Swiss Chard, both stems and leaves, chopped
OR /and one bunch spinach, de-stemmed
1 tsp olive oil
Heat olive oil in heavy skillet. Add rosemary and garlic. Wash salmon and sprinkle both sides with salt and chili and black pepper. Squeeze lime or lemon on both sides. Place in pan on top of herbs on medium flame. Add chopped red bell pepper, mushrooms, and chopped red chard on the sides of the fish. Cook about 8 minutes, until fish browns. Turn fish over. If using spinach, add it to cover fish, and cover pan. Cook for 5 minutes.
I served this with red Quinoa in a heart shape for Valentine’s Day