Salmon is spiced up for a delicious any-night meal.
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Chili Garlic Butter
1/4 cup Land O Lakes® Light Butter with Canola Oil, melted
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon ground red pepper (cayenne)
1 (8-ounce) salmon fillet, cut in half
2 tablespoons Land O Lakes® Light Butter with Canola Oil
8 cups coarsely chopped Swiss chard, large stems removed
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
Heat oven to 275°F. Line 15x10x1-inch baking pan with aluminum foil; spray with no-stick cooking spray. Set aside.
Combine 1/4 cup melted Light Butter with Canola Oil, chili powder, seasoned salt, garlic and red pepper in small bowl; mix well.
Place salmon onto prepared pan; pour 1 tablespoon chili garlic butter over salmon. (Reserve remaining chili garlic butter.) Bake salmon 20-24 minutes or until internal temperature reaches at least 145°F and salmon flakes easily with fork.
Meanwhile, melt 2 tablespoons Light Butter with Canola Oil in 12-inch skillet over medium heat. Add Swiss chard, nutmeg and pepper. Cover; continue cooking 5-6 minutes or until chard is reduced by about two-thirds and is tender.
Serve salmon on bed of cooked Swiss chard; top with reserved chili garlic butter.
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