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Ingredients
2 zucchinis
Salmon filet (skinned removed), cut into 2 inch chunks
1 tbsp olive oil
1 pinch of red pepper flakes
salt and pepper, to taste
1/2 pint cherry tomatoes, halved
2 garlic clove
1 bunch, leaves of green chard
1/4 cup of vegetable broth

Directions
Prepare the chard. Cut out the white stem of each leaf and cut into 3 inch pieces. Place aside. Thinly slice zucchini and set aside. Heat up a saute pan. Once heated, add a little olive oil and place the chunks of salmon down and season with salt and pepper. Cook until finished (about 8 minutes) and set aside. While your salmon is cooking, place a small saucepan over medium heat and drizzle in a little olive oil. Cook tomatoes for about 3-4 minutes. When done, set aside. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, cook for 1 minute and then add in the red pepper flakes and green chard. Cook the chard for about 1 minute and then add in zucchini and vegetable broth. Cook for about 5 minutes, stirring frequently until chard wilts and zucchini softens and heats through. Place the zucchini and chard in a bowl and top with tomatoes and salmon.