Pan-Seared Salmon with Swiss Chard and Lemon Dijon Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A bright, flavorful salmon dish featuring tender Swiss chard sautéed in garlic and finished with a tangy lemon Dijon sauce. This mediterranean-inspired seafood (low carb) ready in about 25 minutes blends 6 oz each salmon fillets, chopped Swiss chard, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp salt and 1/4 tsp black pepper. Place the fillets skin-side down and sear for 4-5 minutes until the skin is crisp and golden, then flip and cook an additional 3 minutes until cooked through. Remove from skillet and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 8 cups chopped Swiss chard and 1/4 cup water. Cover and cook for 4 minutes until the chard is wilted and tender. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: In a small bowl, whisk together 2 tbsp lemon juice and 1 tbsp Dijon mustard. Drizzle the lemon Dijon sauce over the salmon and Swiss chard before serving.

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Frequently asked questions

How long does Pan-Seared Salmon with Swiss Chard and Lemon Dijon Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Salmon with Swiss Chard and Lemon Dijon Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Salmon with Swiss Chard and Lemon Dijon Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Swiss Chard and Lemon Dijon Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Swiss Chard and Lemon Dijon Sauce low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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