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Σολομός Με Μυρωδικά Στο Τηγάνι

One Skillet Salmon With Creamy Greens

Degree of difficulty


Preparation time

20 minutes

Cooking Time

20 minutes




  • 2 tablespoons butter
  • 2 large yellow onions
  • 2 large bunches Swiss chard
  • ½ cup chicken stock
  • 2 tablespoons adobo sauce (you can use the sauce from a can of chiles in adobo)
  • ¼ cup honey
  • 6 small salmon fillets
  • ¼ cup heavy cream
  • 2 tablespoons sour cream
  • Pumpkin seeds, cilantro, jalapeno, and lime for garnish


  1. Finely dice one and a half onions; slice the remaining half into six 1-inch rings. Chop Swiss chard to your liking, keeping the leaves and stems separate.
  2. Gradually heat a 12 Inch Everyday Pan over medium for 5 minutes, then add butter and diced onion.
  3. Sauté until translucent, then add chard stems and cook another two minutes.
  4. Add chicken stock and a big pinch of salt, then start folding in chopped chard leaves one large handful at a time.
  5. Pat salmon dry and season it with salt and pepper.
  6. Place 6 onion rings on top of the greens and place salmon filet on top of each (this will keep the salmon elevated and allow for even steaming). Cover and steam for 6-8 minutes, or until salmon is cooked through.
  7. Remove salmon and discard onion rings. Mix 2 tablespoons adobo sauce with honey and brush onto salmon.
  8. Stir in sour cream into greens. Place salmon filets back on top and garnish with herbs, pumpkin seeds, and a squeeze of citrus.
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