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Sauteed Green Chard and Tomatoes Zucchini Pasta with Grilled Salmon

Prep Time5 mins
Cook Time10 mins
Servings: 1


  • 1.5 zucchinis Blade A
  • half of 1 salmon filet skinned removed, cut into 2 inch chunks
  • 1 tbsp olive oil
  • 1 pinch of red pepper flakes
  • salt and pepper to taste
  • 5 cherry tomatoes halved
  • 1 garlic clove
  • 4 leaves of green chard
  • 1/4 cup of vegetable broth low-sodium
  • olive oil cooking spray


  • Prepare the chard. Cut out the white stem of each leaf and cut into 3 inch pieces. Place aside.
  • Heat up the grill (I used a George Forman grill). Spray both sides with olive oil cooking spray. Once heated, place the chunks of salmon down and season with salt and pepper. Cook until finished (if on George Forman, about 5 minutes) and set aside.
  • While your salmon is cooking, place a small saucepan over medium heat and spray with cooking spray. Place in the tomatoes sliced-side down and cook for about 3-4 minutes, flipping over once. When done, set aside.
  • Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, cook for 1 minute and then add in the red pepper flakes and green chard. Cook the chard for about 1 minute and then add in zucchini pasta and vegetable broth. Cook for about 2-3 minutes, stirring frequently until chard wilts and zucchini pasta softens and heats through.
  • Place the pasta and chard in a bowl and top with tomatoes and salmon.


If you don't have a grill (or George Forman Grill), you can simply cook your salmon any way you'd like - sauté it, bake it, poach it, whatever.