The coconut crisp brings texture and heat to this simple stewy dish. Make a double or triple batch and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

4 servings

5

Tbsp. extra-virgin olive oil, divided

2

bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)

1

large shallot, thinly sliced

1

3" piece ginger, peeled, thinly sliced lengthwise

.

Kosher salt

½

tsp. ground turmeric

1

1½-lb. skinless salmon fillet, preferably center cut

3

garlic cloves, thinly sliced

½

serrano chili, thinly sliced

½

cup unsweetened coconut flakes

.

Freshly ground black pepper

Step 1

Preheat the oven to 300°. Heat 2 Tbsp. oil in a large ovenproof skillet over medium-high. Add Swiss chard ribs and stems, shallot, and ginger and cook, stirring occasionally, until shallot is softened but not browned, about 3 minutes. Add Swiss chard leaves and cook, stirring, until partly wilted, about 3 minutes. Remove from heat and season with salt.

Step 2

Combine 2 Tbsp. oil and turmeric in a small bowl. Place salmon, flat side down, on top of greens in skillet. Season salmon with salt and coat with turmeric oil. Transfer to oven and bake until fillet is just opaque in the center and flakes easily and greens are tender, 25–30 minutes.

Step 3

Meanwhile, heat remaining 1 Tbsp. oil in a small skillet over medium. Add garlic, chili, and coconut flakes and cook, stirring often, until garlic and coconut turn golden, about 5 minutes. Transfer coconut crisp to a small bowl and season lightly with salt.

Step 4

Season fish and greens with pepper; serve with coconut crisp for topping.