Prep: 30 min Total: 30 min Serves: 4

1 large bunch Swiss chard (about 450 g) 1 tbsp olive oil 4 cloves garlic, sliced Pinch hot pepper flakes 2 tbsp dried currants 1/4 tsp salt and pepper 2 tsp lemon juice 4 skinless salmon fillets (each about 150 g) MUSTARD VINAIGRETTE: 2 tbsp olive oil 1 tbsp lemon juice 1 tsp Dijon mustard Pinch salt and pepper

MUSTARD VINAIGRETTE:

In small bowl, whisk together oil, lemon juice, mustard, salt and pepper. Set aside

Separate leaves from stems of Swiss chard; cut stems into 1/2" (1 cm) lengths and coarsely chop leaves. Set stems and leaves aside.

In large nonstick skillet, heat half of the oil over medium heat; cook garlic and hot pepper flakes, stirring often, until fragrant, about 1 min. Add Swiss chard stems, currants, half each of the salt and pepper and 1/4 cup water. Cook, stirring occasionally, until stems are tender-crisp, about 6 min. Add Swiss chard leaves; cook, stirring, until wilted, about 3 min. Remove from heat; stir in lemon juice. Scrape into bowl; keep warm.

Sprinkle salmon with remaining salt and pepper. In same skillet, heat remaining oil over medium heat; cook salmon, turning once, until fish flakes easily when tested with a fork, about 8 min. Serve with Swiss chard mixture and vinaigrette.