Read our article about The Mediterranean Diet.

Adapted from The Cook You Want to Be, by Andy Baraghani 

Serves 4 

1 teaspoon saffron threads 

Sea salt 

2 tablespoons warm water 

2 bunches Swiss chard or other leafy greens ½ cup extra virgin olive oil 

1 Meyer or small regular lemon, thinly sliced, seeds removed 

4 green garlic stalks, halved lengthwise, or 4 large cloves garlic, thinly sliced 

1 pound skinless wild-caught salmon fillet ¼ cup coarsely chopped dill  


Preheat the oven to 325º F.  

Crush the saffron threads in a mortar and pestle or with a knife and cutting board with a pinch of salt. Work the threads into a powder. Place in a small bowl and pour in the warm water. Set aside. 

Pull the chard leaves off the stalks. Roughly tear the leaves, set them aside, and finely chop the stalks. 

In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil. Toss in the chard stalks and cook, stirring occasionally, until tender, about 3 minutes. Add the chard leaves, half the lemon slices, and half of the green garlic or garlic cloves. Stir a few times until the leaves just begin to wilt, about 2 minutes. Slide the skillet off the heat. 

Season the salmon with salt on both sides and lay on top of the chard in the skillet. Pour the saffron water over the salmon and top with the remaining lemon and garlic. Scatter the dill all over and pour in the remaining olive oil. Transfer the skillet to the oven.  

Roast the salmon for 20-25 minutes, or until it is opaque and easily flakes off with a fork around the thickest part. 

Serve the salmon from the skillet. Spoon the greens around the fish and bathe both in the some of the sauce from the pan. 


Calories 325 

Protein 13 g 

Carbohydrates 10 g 

Fiber 1 g 

Fat 22 g 

Sodium 300 mg  

Potassium 321 mg 


Submitted by Dignity Health Yavapai Regional Medical Center