My favorite thing about this is how little time it took. From prep to finish I spent about 20 minutes on this beautiful meal.
There are quite a few tastes going on in this dish. To maintain the distinctive flavors I cooked everything separately, and to keep the flavors working together I used the same pan for all the veggies and then made a sauce out of what was left in the pan.
Salmon is such a heavy, almost buttery fish. It’s full of natural oils and holds up well when cooking. This made it perfect for achieve a light crisp, adding texture to the meal. (Serves 2)
- Salmon fillets, 1 per person
- Salt and pepper
- Splash of olive oil
- Fresh spinach, about 2 handfuls per person
- 1 glove garlic, chopped
- Good balsamic vinegar, few splashes
- 1 can artichoke hearts, cut in half
- ½ can stewed tomatoes
- Dijon mustard, about ¼ tsp
- Chicken stock, roughly 1 cup will be used
- Lemon juice, roughly ¼ cup
- Capers, about 2 tbp
- Flat leaf Italian parsley, roughly chopped, about 1 tbsp
Side of couscous (optional). As per box directions.
- Non stick frying pan for fish
- Frying pan or wok for veggies
- Pot for couscous (optional)
Start by prepping your veggies. Wash and chop parsley. Strain, rinse and (if needed) cut artichoke heart in half. Set aside.
Season fish with salt and pepper on skinless side.
Heat frying pan on med hi, adding a little olive oil to the pan. When oil starts to smoke add fish, seasoned side down. Judging by the sides of the fish, you’ll be able to see when salmon is cooked halfway through. Flip once. Roughly 7 mins each side.
Add a few drops of olive oil to veggie pan and cook artichoke hearts on med heat until lightly browned. Remove and set aside.
Add a little olive oil to veggie pan. Heat on med hi and add garlic. When garlic begins to cook add spinach and stir. Add a splash of balsamic vinegar, salt, pepper; stirring. When spinach has just wilted, remove and add to plate. (Also plate fish.)
In veggie pan, simmer tomatoes with roughly half a cup chicken broth, about 1 tbsp lemon juice, Dijon mustard, and a splash of balsamic. Stir thoroughly and add artichokes.
Allow liquid to cook out of pan, then plate veggies.
Add about 1/2 cup of chicken stock, 1 tsp lemon juice, and capers to veggie pan. Bring to boil; whisking vigorously. Be sure to scrap all the bits of flavor stuck on the pan. Pour over fish. Top with fresh parsley. Yum!