Warm Potato & Chard Salad with Baked Pacific Halibut
February 9th, 2026A Hearty Baked Halibut Dish for Cozy Nights
This cozy dish lets high-quality Pacific halibut take center stage, pairing gently baked fillets with a warm potato and rainbow chard salad dressed in lemon, garlic, and olive oil. Finished with torn fresh dill and grated parmesan for extra savoriness, it’s a simple, thoughtful meal that feels both comforting and quietly elegant. In place of Pacific halibut, delicate fillets of lingcod are a perfect substitute.
Warm Potato & Chard Salad with Baked Pacific Halibut
By Wild Alaskan Company
Prep time
10 minutes
Cook Time
20 minutes
Total time
30 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions Pacific halibut
- 1 lb small yellow potatoes, quartered
- Salt (for boiling water + seasoning)
- 2 cloves garlic, finely grated
- 1 Meyer lemon or regular lemon
- 3 tablespoons extra virgin olive oil
- Freshly cracked black pepper, to taste
- ½ bunch rainbow swiss chard, stems removed, roughly chopped
- ⅓ cup fresh dill, roughly torn
- Edible flowers, optional
Instructions
1. Heat oven to 400°F. Meanwhile, gently pat halibut dry with a clean kitchen towel or paper towel. Season lightly with salt, and let it sit at room temperature while you prep the rest of the meal.
2. Meanwhile, cook the potatoes. Place quartered potatoes in a large pot of well-salted water and bring to a boil. Cook for 10 minutes, until just starting to turn tender. Add the chopped Swiss chard and cook 5 minutes more, until the potatoes are fully tender and the greens are wilted.
3. Make the dressing. In a large heatproof bowl, combine the grated garlic, zest of 1 lemon, olive oil, black pepper and flaky salt; optional: add grated parmesan.
4. Bake the halibut. Place the seasoned fillets on a parchment-lined baking sheet and bake for 10-12 minutes, until opaque and gently flaky. Once cooked, remove from the oven, add a squeeze of lemon to taste and let rest.
5. Toss the potatoes. Drain the potatoes and chard well, then immediately add them to the bowl with the dressing. Toss thoroughly and gently fold in the torn dill.
6. Plate and serve. Divide the potato mixture between two plates, add the halibut, and garnish with additional herbs and flowers from your garden.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
