Salmon fillet marinated in turmeric with chard

Ingredients for 1 servings:

• 150 g salmon fillet(s)
• 500 g chard
• 1 clove(s) garlic
• 1 small shallot(s)
• ½ cup olive oil
• 2 tbsp turmeric powder
• salt and pepper
• 1 lime(s), juice

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 35 minutes

Place the salmon fillet in a plastic bag with 2 tablespoons of turmeric powder, half a cup of olive oil, and the juice of half a lime. Seal the bag airtight and marinate in the refrigerator for about 2 hours. Remove the salmon from the bag and bring to room temperature while the oven preheats to 180°C (top/bottom heat). Once the oven has reached temperature, transfer the salmon to an ovenproof dish and cook for about 12-15 minutes using fan-assisted cooking. Finely dice the garlic and shallot. Wash the chard thoroughly, dry it, and remove the green leaves from the white stems. You can eat the stems, but I prefer to leave them out. Add the garlic, shallot, and chard to a wok with a little olive oil and fry for 3-5 minutes. Remove the salmon from the oven and arrange it on a plate with the chard. Season with salt and pepper. Squeeze the remaining lime juice over the salmon. If desired, garnish with balsamic cream.