Artichokes, olives, sun-dried tomatoes & capers big flavour boosters!
This delicious dish is yet another one that can turn reluctant fish eaters into fish lovers, just like my fish with stuffing and vegetables. Mild-flavoured salmon readily absorbs all the delicious add-ins that make this meal so tasty; note that you can use fresh or frozen fillets, with or without the skin on (and it is MUCH easier to remove the skin after you have seared the salmon). Whole pickled artichoke hearts in brine, available at specialty food stores, are ideal (cut into quarters); if you can’t find them, the jarred ones cut into eighths are fine as well. You can eat this dish as-is, or serve it over cooked pasta (I like orzo for this), rice or mashed potatoes. If you do choose to add a base layer of your favourite starch, I recommend doubling the wine and lemon juice to create more sauce.
- 3 tablespoons (45 mL) olive oil, divided
- 4 salmon fillets (approximately 4 oz / 113 g each), thawed if frozen
- salt and pepper
- 1 cup (130 g) pickled artichoke hearts
- 4 cloves garlic, minced
- 2 tablespoons (15 g) pickled capers, drained
- 1/3 cup (18 g) sun-dried tomatoes, cut into slivers (or slivered red pepper)
- 1/2 cup (90 g) Kalamata olives, pitted and halved
- 1/3 cup (90 mL) white wine (or chicken stock or water)
- 2 tablespoons (30 mL) freshly-squeezed lemon juice
- 1/2 teaspoon (.5 g) dried oregano
- 8 cups (240 g) fresh spinach, coarsely chopped
- Fresh lemon slices, to garnish
- Heat 2 tablespoons (30 mL) of the olive oil in a large skillet placed over medium-high heat.
- Pat salmon fillets dry with a paper towel then sprinkle with salt and pepper. Place them in a single layer in the hot pan, skin side up (if using skin-on fillets). Sear on the first side for 3 – 5 minutes, until beginning to brown. Carefully flip fillets over and sear an additional 3 – 4 minutes, until fish flakes easily with a fork. Note that thinner fillets will take less time to cook.
- Transfer cooked salmon to a clean plate; remove skin if (if applicable) then cover and keep warm.
- Reduce the heat to medium and add the remaining oil to the skillet. Add the artichokes and sear for 3 minutes, flipping once. Add the garlic, capers and sun dried tomatoes; cook, stirring gently, for 1 minute.
- Gently stir in the olives, wine, lemon juice and oregano. Add the spinach to the skillet; place a lid or baking tray on top to help the spinach wilt, about 2 minutes.
- Return the cooked salmon to the skillet and place on top of the vegetable mixture. Cover and let the salmon warm for 2 minutes.
- To serve, divide the vegetables among the serving plates then place salmon fillets on top, spooning pan juices over the fish. Garnish with lemon slices and serve hot.
Makes 4 servings; recipe can easily be halved or doubled.