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Caitlin Kilgore

Updated: 02/06/2023

This salmon is sure to be your new dinner staple.

Tandoori Salmon with Gingered Swiss Chard

From Provenance Meals
Serves 1


For the salmon:

  • 5 oz. wild-caught salmon
  • 1/2 tsp tandoori spice blend (if unavailable, substitute with garam masala or curry powder)
  • 1 tbsp red palm oil

For the swiss chard:

  • 1 tsp extra virgin olive oil
  • 1/2 tsp black mustard seed
  • 1/4 tsp fresh grated ginger
  • 1/4 tsp cumin seed
  • 1/4 tsp turmeric
  • 1 1/2 cups chopped Swiss chard
  • 1/4 cup water
  • Pinch sea salt
  • 1 tsp cilantro


  1. Preheat oven to 450 degrees F.
  2. Rest salmon on a plate and pat dry with paper towels.
  3. In a small bowl, mix the red palm oil and tandoori spice together. Brush generously over the salmon and marinate for 1 hour.
  4. Bake in the oven for 10-15 minutes, or until the internal temperature reaches 140 degrees F. While the salmon is cooking, prepare the Swiss chard.
  5. Heat the olive oil in a pan over medium and add everything except the Swiss chard to the pan. Toast spices for 2-3 minutes and then add Swiss chard and water.
  6. Let the Swiss chard steam and wilt in the pan until soft. Add more water as needed until the chard reaches desired tenderness.
  7. Remove from heat and serve with salmon. Garnish with cilantro.

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