1 lb salmon
1/2 pound Brussels spouts, trimmed and cut in half
1/2 lemon, cut in slices then quarters
1 bunch Swiss chard, stems sliced and leaves sliced into ribbons
2 cloves garlic, minced
some salt and Italian seasoning
some olive oil
Blanch the lemon slices for two minutes in boiling water--doing this before sautéing them makes them mellow.
In large skillet, heat a bit of olive oil and sauté the lemon. When they begin to get a bit brown transfer to plate.
Throw in the garlic and then the Brussels sprouts and Swiss chard chopped stems and stir around for about 12 minutes.
In an another pan you can sauté your fish (which has been rubbed with olive oil and well seasoned)
5 minutes flesh side down and then flip for about 4 minutes. Flip again and remove skin.
Into the the other skillet, add the the Swiss chard leaves and cover to let them wilt. Add some salt and Italian seasoning.
Divide greens into bowls, top with fish and then the lemons. Yum!