Salmon With Sautéed Swiss Chard

• 1 bunch swiss chard
• 4 teaspoon extra-virgin olive oil
• 1/2 medium onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 24 ounce salmon fillets, cut lengthwise in half
• pepper, to taste
• 1/2 lemon, juiced
• 1 teaspoon tamari
• 1 teaspoon toasted sesame oil

1. Wash chard well in a large basin of cold water. Drain well. Cut or strip leaves from the stems. Slice stems into 1/4 inch pieces and set aside in a bowl. Roughly chop leaves and set aside in a second bowl.
2. Heat 2 tsp of the oil in a large skillet over medium high heat. Add onion and garlic and cook until the onions are soft and translucent, 5 to 7 minutes. Reduce heat if onions are cooking too fast. Add chard stems, cover and cook 2 minutes. Stir in chard leaves, cover and cook 3 to 5 minutes, stirring frequently. Add 1 tbsp water, if necessary, to create enough steam to cook greens quickly. When ready, greens should be wilted but still bright green.
3. Meanwhile, arrange fillets in a single layer on a large plate and season with pepper. Squeeze lemon juice over the top, then drizzle on the tamari and sesame oil. Turn pieces over to coat all surfaces.
4. Heat the remaining 2 tsp oil in a skillet over medium high heat. Add salmon, arranging pieces in a single layer, and cook 2 minutes on each side, or cooked through. When salmon is done, arrange it on top of the chard and serve immediately.