One Skillet Salmon With Creamy Greens

The Chef Collection Everyday Pan makes it simple to braise vegetables and steam fish at the same time, cutting down the wait for a sweet, creamy, and heart-healthy dinner. Thirty minutes, a cutting board, a measuring cup, and one small bowl are all it takes to make this super flavorful crowd pleaser. 



Prep time

20 minutes

Cook time

20 minutes



Cook it with our

Chef Collection Everyday Pan


  • 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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