Salmon with chard and cranberry-orange relish

Paleo, Gluten Free, Soy-Free

2 Servings, 570 Calories/Serving

30 – 40 Minutes

Cranberries and oranges are late autumn soulmates; together, they bring out one another’s best qualities. In this fast meal, a quick compound butter of orange zest and dill carries the citrus flavor throughout the dish. But if butter is off the menu for you, Chef Justine recommends stirring the zest and dill into warmed olive oil for a delicious dairy-free dressing instead.


  • ½ cup fresh cranberries
  • 1 tablespoon unsalted butter (optional)
  • 1 navel orange
  • Fresh dill
  • Fresh flat-leaf parsley
  • ¼ cup roasted cashews
  • 2 teaspoons maple syrup
  • Two 6-ounce skin-on wild Alaskan salmon fillets
  • 1 to 2 shallots
  • 1 bunch chard



Cook the cranberries

Fill a pot with ½ inch water. Bring to a boil, add the cranberries, and cook until they begin to pop, 3 to 5 minutes, adding 1 to 2 tablespoons more water if needed to prevent scorching. Drain and let cool. While the cranberries cook, prepare the butter.


Make the orange-dill butter

  • If using, let the butter come to room temperature.
  • Zest the orange.
  • Finely chop the dill.
In a small bowl, combine the butter or 1 tablespoon warm olive oil with the orange zest and dill. Mash with a fork until well mixed. Season to taste with salt.


Make the orange-cranberry relish

  • Using a sharp knife, peel the orange, removing all the bitter white pith; working over a medium bowl, cut between the membranes to release the segments. Discard any seeds. Pour off all but 1 tablespoon juice.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
To the bowl with the orange segments, add the cranberries, parsley, cashews, and maple syrup. Toss to combine. Season to taste with salt.


Cook the fish

  • Pat the salmon dry with a paper towel. Season generously with salt and pepper.
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon and cook until browned and just cooked through, 3 to 5 minutes per side. Transfer to a plate. Don’t clean the pan.


Cook the chard

  • Peel and finely chop the shallot.
  • Strip the chard leaves from the stems. Coarsely chop both the leaves and stems, keeping them separate.
In the same pan used for the salmon, add 1 teaspoon oil, if needed, and warm over medium heat. Add the shallot and chard stems, season with salt, and cook, stirring often, until they begin to soften, 3 to 5 minutes. Stir in the chard leaves and cook just until wilted, 2 to 3 minutes longer.



Transfer the salmon and chard to individual plates. Top the salmon with the orange-dill butter or oil. Spoon the cranberry-orange relish on top and serve.


Chef's tip

If you are pressed for time, in step 3, peel the orange with your hands, then cut the fruit crosswise into ¼-inch-thick slices. Separate the slices into pieces and discard any seeds.

Nutrition per serving: Calories: 570, Protein: 44 g, Total Fat: 30 g, Monounsaturated Fat: 16.5 g, Polyunsaturated Fat: 6 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Carbohydrates: 35 g, Fiber: 5 g, Added Sugar (Maple Syrup): 4 g, Sodium: 840 mg

Contains: fish, tree nuts

Similar Recipes

Argentinian chicken with green rice and chimichurri
Paleo-Friendly, Gluten Free, Dairy-Free
Avgolemono chicken soup with lemon, egg, and cauliflower “rice”
Paleo, Gluten Free, Dairy-Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy-Free