Baked Salmon with Rhubarb and Wilted Chard

Wild salmon and savoury roasted rhubarb are baked together, then paired with wilted, garlicky chard. A fast and flavourful dinner!

Salmon & Rhubarb:
2 shallots, or ½ red onion
2 (12") stalks rhubarb
2 Tbsp. olive oil
2 (4-6 oz) salmon filets (2½" thick)
2 Tbsp. maple syrup
2 Tbsp. sherry cooking wine or 1 Tbsp. balsamic vinegar
sea salt
black pepper, freshly ground
8 sprigs thyme

Wilted Chard:
1 bunch chard, leaves chopped, stems chopped thinly and separated
1 Tbsp. olive oil
4 cloves garlic, rough chopped
sea salt
black pepper, freshly ground
1 tsp. lemon zest, freshly grated
lemon juice, freshly squeezed

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Slice shallots into thin wedges, long ways. Cut rhubarb in half lengthwise and cut into 4" pieces.

In a large ovenproof skillet, heat oil over medium heat. Sauté shallots for 3-4 minutes, until just tender and fragrant. Add rhubarb, sautéing for one minute.

Push shallots and rhubarb to the outer edges of the pan and place salmon in the center.

Season salmon and rhubarb with a little salt and pepper. Drizzle maple syrup just over rhubarb. Drizzle sherry wine or balsamic over the rhubarb. Sprinkle with ½ of the thyme leaves (saving ½ for garnish at the end). Place in the oven and roast for 15 minutes. Check salmon after 10 minutes and pull if necessary - continue cooking rhubarb for full 15 minutes or when it is fork tender.

In another skillet, heat oil over medium heat. Add garlic and sauté until golden about 2 minutes. Add chard stems, sauté for 1-2 two minutes then add remaining chard and season with salt, pepper, lemon zest and a little squeeze of lemon. Set aside.

Plate the salmon and divide rhubarb shallot mixture among the two plates. Add the wilted chard.

Spoon the flavourful liquid from the salmon pan over the salmon itself. Garnish with remaining sprigs of thyme.

Makes 2 servings.

Cook's Notes:  Do not be tempted to cut down on the maple syrup - the rhubarb needs it to be palatable.