Skillet Salmon with Autumn Swiss Chard Salad

Skillet Salmon with Autumn Swiss Chard Salad

Prep: 15 minutes
Cook: 10 minutes • Makes: 4 (1 salmon fillet, 1 1/3 cups salad) servings

3 tablespoons Weis Quality Apple Cider Vinegar
2 tablespoons Weis Quality Olive Oil, divided
1 tablespoon Weis Quality Pure Honey
3/4 teaspoon Weis Quality Iodized Salt, divided
1 large bunch Swiss chard, stems removed, leaves chopped into bite-size pieces
1 large Honeycrisp apple, halved, cored and thinly sliced
1/3 cup dried cherries
2 tablespoons pepitas with sea salt
4 salmon fillets (about 1½ pounds)
1/4 teaspoon Weis Quality Ground Black Pepper
1/4 cup Weis Signature Collection Shaved Parmesan Cheese

1. In large bowl, whisk vinegar, 1 tablespoon oil, honey and 1/4 teaspoon salt. Add Swiss chard, apple, cherries and pepitas; toss. Makes about 5-1/2 cups.

2.In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat; sprinkle salmon with pepper and remaining 1/2 teaspoon salt. Place salmon, skin side up, in skillet; cook 10 minutes or until internal temperature reaches 145°, turning once.

3.Slip spatula between salmon skin and flesh to remove skin; transfer to plate and serve with salad sprinkled with cheese.

Approximate nutritional values per serving:
482 Calories, 23g Fat (5g Saturated), 115mg Cholesterol, 588mg Sodium,
25g Carbohydrates, 3g Fiber, 20g Sugars, 42g Protein