4 5-ounce salmon fillets
4 large chard leaves, stems removed (save for stir-fry!)
2 Tbsp. fresh lemon juice
2 tsp. grated fresh ginger
1/4 tsp. coarse salt
Fresh ground pepper
Preheat oven to 400F. Place each fillet in center of chard leaf and sprinkle with lemon juice, ginger, salt and pepper. Roll each leaf, stem end to tip, over fillets, tucking ends under to close.
Place packets side by side in baking pan brushed with olive oil and coat each packet with additional oil. Roast until fish is firm and just cooked to the center, 12-15 minutes. Serve immediately.
Recipe from 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy.