Serves 4

2 large, ripe tomatoes, washed and diced

1 large avocado, pit and skin removed, diced

1/4 cup onion, diced

2 tablespoons fresh cilantro, chopped

1-2 tablespoons fresh lime juice, or to taste

Salt and pepper, to taste to season the salsa

4 -6 ounce salmon fillets

2 tablespoons olive oil

Salt and pepper to season fillets

2 bunches chard, washed, stems removed, chopped

2 T olive oil, butter or gee

fresh lemon, to taste for the chard



In a medium sized mixing bowl, combine tomatoes, avocados, onion, cilantro and season with lime juice, salt and pepper until just incorporated.  Set aside.

In a large skillet, heat fat on medium-high heat.
Season salmon filets with salt and pepper then add fish to pan and cook until browned, about 2-4 minutes on each side, to desired doneness. Remove salmon from pan and set aside.

Add chopped chard to pan, and cook until wilted, frequently stirring, about 5 minutes.

Serve salmon on top of chard, with a portion of tomato avocado relish.