Salmon with Artichokes and Sundried Tomatoes

 

Serves 4


Salmon and artichokes are a match made in heaven.  Here is an easy spring dish that’s light, full of flavor and perfect for any night of the week.


4 center cut fillets of salmon, (approximately 6 oz. each)  skin removed

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon pepper

1 tablespoon butter

1 teaspoon fresh oregano leaves, chopped

1 shallot, diced

12 oz. marinated artichoke hearts, drained

¾ cup oil packed sundried tomatoes, chopped

½ cup dry white wine

3 cups fresh spinach, chopped


Add extra virgin olive oil into a saute pan over medium high heat.  

Season the salmon on both sides with salt and pepper.


Place the salmon in the sauce pan and cook for 3-4 minutes or until it is golden brown.  Flip the salmon over and cook the other side for another 3-4 minutes. Add the tablespoon of butter and the oregano leaves to the pan and baste the salmon with the butter and oregano using a spoon.  Remove the salmon fillets from the pan and place on a plate. Cover the plate with foil.


Add the diced shallot and artichoke hearts to the pan and saute for 4 minutes or until the artichokes start to brown.  Stir in sundried tomatoes and deglaze the pan with the white wine, scraping up the bits with a wooden spoon.  Cook until wine has reduced by half.


Add spinach and saute until the spinach is barely wilted.  Place salmon back in the pan with the artichokes, sundried tomatoes and spinach and cook for 1 more minute.  Serve.


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