Pan-Seared Salmon with Wilted Chard and Tarragon Vinaigrette

The tarragon vinaigrette flavours both earthy chard and buttery pan-seared salmon.

Tarragon Vinaigrette:
2 Tbsp. Champagne vinegar
2 Tbsp. tarragon, finely chopped
2 tsp. Dijon mustard
1 tsp. pure honey
¼ cup extra-virgin olive oil
kosher salt
black pepper, freshly cracked

Swiss Chard:
2 Tbsp. extra-virgin olive oil
1 lb rainbow Swiss chard, stems cut into 2" lengths and leaves coarsely torn
1 large shallot, minced
2 cloves garlic, minced
kosher salt
black pepper, freshly cracked

Salmon:
1 Tbsp. extra-virgin olive oil
4 (5-6 oz) salmon fillets
kosher salt
black pepper, freshly cracked

Garnish:
tarragon leaves, chopped

Make the Vinaigrette: In a small bowl, whisk the vinegar with the chopped tarragon, mustard, honey and ¼ cup of the olive oil. Season the vinaigrette with salt and pepper.

For the Swiss Chard: In a large saucepan, heat 1 Tbsp. of the olive oil. Add the chard stems, shallot and garlic and cook over moderate heat, stirring occasionally, until the stems are softened, about 5 minutes. Stir in the chard leaves in large handfuls and cook until just wilted, about 5 minutes. Stir in half of the vinaigrette and season with salt and pepper.

For the Salmon: Meanwhile, season the salmon with salt and pepper. In a large nonstick skillet, heat 1 Tbsp. of olive oil until shimmering. Add the salmon, skin side down, and cook over moderately high heat, pressing gently with a spatula to flatten, until the skin is browned and crisp, about 3 minutes.

Flip the salmon and cook until medium within, about 3 minutes.

Assembly: Transfer the salmon and wilted chard to plates. Garnish with tarragon leaves and serve, passing the remaining vinaigrette at the table.

Makes 4 servings.