eight minutes

That's all the time it took me to make this awesome dinner last night. I wasn't even in a rush, I just started cooking and when I finished and glanced at the clock I was shocked to see that only 8 minutes had passed. Which is good news, because I was in need of a reminder that I can in fact have good, wholesome, healthful, fresh, homemade meals almost every day. A few more benefits to this meal: only one pan to wash, (plus cutting board), a small number of ingredients, a million variations, the fat from the salmon & olive oil help your body to absorb all the nutrients from the vegetable, and it tastes good.

Honey Mustard Salmon and Swiss Chard for 2

2 T. olive oil
1 T. mustard
1 T. honey
salt & pepper to taste
1 bunch swiss chard, chopped (include the stems and don't worry about drying the leaves after you wash them - you want to have that water to pulls the glaze up from the bottom of the pan)
2 filets salmon (a little under a pound)

Add the olive oil and mustard to a large, deep skillet on low heat for about 1 minute.
Add the salmon filets, allowing one side to cook, and drizzle the honey on top. Meanwhile, chop the swiss chard.
Flip the salmon filets, throw all the swiss chard on top and cover.
Allow this to cook for a total of about 5 minutes longer, until the chard is wilted and the salmon is cooked through. If you worry about the fish over-cooking (like I do) you can  lift it from the bottom of the pan so that it rests on top of the chard, or completely remove it.
Season with salt & pepper and serve.