Dab the skin of the salmon with paper towel.
Season the skin.
Place 1 tsp of olive oil into a pan on high heat.
Place the fish in the pan, skin side down and cook for 4-5 minutes.
Cook for 3-4 minutes on the flesh side.
Remove from the heat and allow to rest.
Meanwhile in a separate fry pan add the remaining oil on a medium heat.
Add the garlic, chilli and Jerusalem artichokes to the pan for 1 minute.
Add the stalks of the chard and cook for 2-3 minutes.
Add the leaves and cook for a further 2-3 minutes – stir all together.
Remove from the heat – season and add lemon.
Serve with the salmon.