AIP one-pan salmon and rainbow chard with garlic and tarragon

When the day has already spent everything you had, this is a meal that still comes together in 1 pan. Rainbow chard takes a little unfamiliarity out of the way first: separate the stems from the leaves, since the stems need more time, then let both wilt down with garlic, lemon and tarragon before the salmon goes into the same pan. Wild salmon cooks fast and turns dry if you look away, so the real skill here is pulling it the moment it flakes, not a minute after.

The salmon here is where the omega-3 fats are, fats that help keep the body's inflammatory response from running too hot, genuinely relevant ground for an Autoimmune condition that is moving toward Remission, one steadier week at a time. Magnesium is the chard's contribution, a mineral your nerves and muscles depend on and one the body burns through faster under stress, especially in midlife. 2 real foods, cooked simply, are doing quiet, specific work here.

This piece of salmon lived in open water, not a pen, and cooking it plainly, without piling on too much else, is a way of respecting that. Notice the pink of the fish against the deep greens of the chard before you dig in, and let that small noticing be part of the meal too.

Ingredients

• 2 pounds rainbow swiss chard
• 2 tablespoons avocado oil (divided)
• 2 garlic cloves, peeled and sliced
• Juice of 1 lemon
• 2 tablespoons fresh tarragon, minced
• Salt to taste
• 1 pound wild caught salmon, cut into 4 serving pieces

Method

Separate the chard stems from the leaves. Slice the stems thinly, since they take longer to soften, and roughly chop the leaves.

Warm 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the sliced garlic and the chard stems and cook until they begin to soften. Add the chard leaves and cook, stirring, until wilted down.

Stir in the lemon juice and the minced tarragon, and salt to taste. Move the chard to a plate or to one side and keep it warm.

Wipe the skillet if needed, then add the remaining tablespoon of avocado oil and raise the heat. Salt the salmon pieces and sear them skin-side down first, then turn, cooking until just done and still moist in the center. Wild salmon cooks quickly and dries out fast, so pull it the moment it flakes.

Serve the salmon over or alongside the garlicky chard, with any pan juices spooned over.

Air fryer variation

Cook the chard in the skillet as above. Meanwhile, salt the salmon pieces, brush with a little avocado oil, and air fry until just cooked through and flaky (time estimated and untested, and quick - check early). Plate the salmon over the warm chard.

*Adapted from gutsybynature.com*