Salmon with Braised Artichokes and Olives
Salmon with Braised Artichokes and Olives
Fish for compliments when serving up perfectly seared salmon in a sauce loaded with savory tomatoes, olives and artichokes.
Ingredients
Makes 4 servings
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4 (5 to 6 ounce) skinless salmon fillets, pin-bones removed, about 1-inch thick
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2 tablespoons olive oil
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1 yellow onion, chopped into ¼–inch dice
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1 medium garlic clove, peeled and minced
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1/3 cup canned crushed tomatoes
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1/3 cup dry white wine
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2 tablespoons lemon juice
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½ cup drained and roughly chopped canned artichoke hearts
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½ cup pitted roughly chopped green olives
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2 tablespoons minced basil, plus more for garnish
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2 tablespoons canola or vegetable oil
Procedure
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Preheat an oven to 425 degrees and position an oven rack in the center.
To prepare sauce
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Place a large heavy skillet on the stove over medium heat and add the oil.
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When the oil is shimmering, add the onion and cook until tender, about 6 minutes.
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Add the garlic and cook until fragrant, about 1 minute.
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Stir in the wine, lemon juice, tomatoes, artichokes and olives and simmer until the sauce is thick and the vegetables are tender, about 8 minutes.
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Stir in the basil, taste and adjust seasoning with salt and pepper.
To prepare salmon
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Generously season the salmon.
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Place a large skillet on the stove over a medium heat and add the oil.
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When the oil is shimmering, add the salmon filet, presentation side first and cook until lightly browned, about 2 to 3 minutes.
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Using a fish spatula, carefully flip the salmon and transfer to the oven to cook until the fish begins to flake, about 8 minutes, depending on the thickness of the filet.
To serve:
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Transfer salmon on individual serving plates.
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Using a spoon, place the artichoke and olive sauce over the top and serve immediately.
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