Roasted salmon with swiss chard and herb butter

SERVES 4

For the herb butter:

8 tbsp (1 stick) butter, at room temperature

handful of curly parsley, finely chopped

handful of fresh dill, finely chopped

juice of 1 lemon

pinch of hot red pepper flakes

4 salmon fillets, 5½oz (150g) each

1 tbsp olive oil

2 handfuls of Swiss chard, trimmed, rinsed, and drained

sea salt and freshly ground black pepper

Method:

1 To make the herb butter, combine the butter, parsley, dill, lemon juice, and pepper flakes in a mixing bowl, and beat well until blended. Spoon the butter onto a piece of parchment paper, then roll into a log shape. Twist the edges of the paper, and refrigerate the roll until needed.

2 Preheat the oven to 400°F (200°C). Place the salmon in a nonstick roasting pan, drizzle with the olive oil, and season with salt and pepper. Bake in the oven for 15–20 minutes or until the salmon is cooked through.

3 Meanwhile, cook the chard in a pan of boiling salted water for 5–8 minutes until it tender yet still firm to the bite. Drain well, and transfer to a serving dish. Squeeze the lemon juice over the top, and add a pinch of pepper flakes. Serve hot, with a slice of herb butter over both the salmon and the chard.

Roasted salmon with swiss chard and herb butter