This recipe requires large chard leaves, but you can overlap two smaller leaves (at the bottom, where they were stemmed). Some cooks like to blanch the leaves for a minute; drain, then rinse with cold water and dry. Halibut or haddock fillets are also nice here.

olive oil
4 salmon fillets (about 5 oz each)
4 large (red) Swiss chard leaves, stems removed to bottom of leaf
2 T lemon juice
2 t grated fresh ginger with juice
salt and pepper, to taste

1. Preheat oven to 400ºF. Lightly oil an 11 x 7-inch baking pan.

2. Place each fillet in the center of a chard leaf. Sprinkle each fillet with lemon juice, grated ginger, salt, and pepper. Fold the long side of the leaves in and over the fillets, then roll up, tucking the ends under to close, if large enough. It’s okay if the ends aren’t closed.

3. Place the packets, folded side down, next to each other in the oiled baking pan. Drizzle each packet with additional olive oil. Roast until fish is firm to the touch and just cooked in the center, about 12 to 15 minutes. Serve immediately.