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SERVES:
2 (see hints below)

INGREDIENTS:

2 boneless, skinless salmon fillets (see hints below)
approx. 2 Tbs Dijon mustard
2-3 Tbs finely minced fresh rosemary
approx. 1/3 cup dried breadcrumbs tossed with 2-3 tsp olive oil

1 small - medium onion, peeled and sliced
1 large clove garlic, peeled and minced
2-3 tsp finely minced fresh rosemary
4- 6 cups chopped Swiss chard
half of a 15-ounce can of white beans
salt to taste

PROCEDURE:

Peel and slice 1 small to medium onion, mince 1 large clove garlic, finely chop about 1 Tbs fresh rosemary and chop 4 - 6 cups Swiss chard.

When all of those things are good to go, place the dry skillet right underneath the broiler.

Once the skillet is starting to heat up, add a splash of olive oil to a large saute pan on the stovetop and saute the sliced onion to soften.

At that point, add the minced garlic and a little pinch of the chopped rosemary, and add the chopped Swiss chard and cook that until it has wilted down.

Then add as many canned white beans as you like, toss those around to warm through and season with salt, and turn the heat off.

Next, drizzle a little olive oil into a small bowl of dried breadcrumbs and toss that to combine, and then spread a layer of Dijon mustard over the salmon fillets, sprinkle the rest of the chopped rosemary over the top of the mustard and finish by sprinkling the breadcrumbs over the top of that.

Use a dry towel to pull the hot skillet out of the oven, add a little splash of olive oil to that, carefully add the salmon fillets, breadcrumb side up, and place the skillet back underneath the broiler. (see hints below)

Once the fish is cooked to your liking, take it out of the oven and serve it right over the top of the Swiss chard.

HINTS:

Use your judgment for amounts if doubling this recipe, you won't need to completely double the greens and beans part.

This technique works best with thinner salmon fillets, so that the fish cooks through without burning the breadcrumbs. If you're using thicker salmon fillets, keep your eye on it, you may need to drop the oven rack after a bit to keep the top from browning up too much.

The concept with the cast iron skillet and the broiler is that you want to get the skillet nice and hot underneath the broiler, before adding the fish, so the fish can cook from the bottom at the same time the broiler is browning up the top.