Salmon with Leeks & Greens

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (about 5 oz pan-seared salmon & 1 1/2 cups greens) contains 470 calories, 35 g carbohydrate, (10 g fiber), 39 g protein, 21 g fat, (3 g saturated fat), 90 mg cholesterol, and 830 mg sodium.
  • Calories per Serving: 470
  • Servings: 4
  • Active Time: 15 minutes
  • Total Time to Make: 45 minutes
  • Cooking Technique: Pan Searing



  1. Trim leek roots and dark green ends; discard. Slice each leek in half lengthwise; cut crosswise into thin matchsticks. Add to bowl of cold water; stir leeks to loosen any dirt. Remove with slotted spoon; drain.
  2. Heat 1 Tbsp olive oil in skillet on MED-LOW, until oil faintly smokes. Add leeks to skillet; cook, stirring, 2 min. Add fennel, garlic, Swiss chard, and escarole; cook, stirring occasionally, about 12 min. Remove from pan; keep warm. Wipe pan clean.  
  3. Dust salmon with pan-searing flour; pat off excess. Heat 1 Tbsp olive oil in skillet on MED-HIGH, until oil faintly smokes; add salmon. Turn over when salmon changes color one-quarter of way up and seared side has browned, about 3-4 min. Reduce heat to MED. Cook, about 3-4 min, until internal temp reaches 120 degrees (check by inserting thermometer halfway into thickest part of salmon).
  4. Add butter and basting oil to skillet; swirl to combine. Spoon over salmon to baste, about 3-4 min, until internal temp reaches 130 degrees; remove from pan. Let rest 2 min.
  5. Arrange greens on platter; top with salmon. Serve with warmed lemon caper sauce.
Chef Tips
Blanching swiss chard and escarole reduces bitterness.

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