Mediterranean Style Salmon Recipe
March 28, 2024
It will be like you're taking a trip to the lovely Mediterranean coastline when you prepare this amazing dish. And, you'll be treating your heart right when you devour this tasty dish featuring a healthy dose of monounsaturated fats, antioxidants and omega-3-fatty acids. The array of textures (and bright colors!) and flavors from the add-ins help to bring out the delicious flavor of the wild-caught salmon without overpowering them
- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (2 Tbsp) Extra Virgin Olive Oil, Divided
- (3) Garlic Cloves, Finely Chopped
- (2) Shallots, Finely Chopped
- (1/2 cup) Oil-Packed Sundried Tomatoes
- (1 cup) Artichoke Hearts, Quartered
- (2 Tbsp) Capers
- (1/4 cup) Vegetable Stock
- (5oz) Bag of Fresh Baby Spinach Leaves
- (To Taste) Salt and Pepper
- (2) Sockeye Salmon Filet (Boneless)
Directions
How to Make It:
- Season both sides of the salmon with salt and pepper.
- On a hot skillet, add 1 Tbsp oil. Place the two pieces of salmon skin side down for 4 minutes until crisp.
- Flip the salmon over and cook the second side for 3 minutes. Remove from pan.
- In the same pan, heat 1 Tbsp of olive oil.
- When hot, add the garlic and shallots and sauté until softened and slightly brown, approximately 3-4 minutes.
- Add the sun-dried tomatoes and sauté for 1 minute.
- Add the artichokes and caper buds and sauté for 2 minutes.
- Add the stock and bring to a boil. Stir in the baby spinach until wilted.
- Return the salmon to the pan and cover for 1 minute until the salmon is hot. Serve immediately.
