If you're looking for a dinner that can take you from weeknight to weekend, this is it! I love this dish for so many reasons. Pan-sear the salmon until it's golden brown and crispy, and then use the same pan to cook some of my favorite ingredients: artichoke hearts, shallots, sundried tomatoes and baby spinach. It's so beautiful on the plate! The presentation is absolutely impressive enough to serve when you're entertaining, but clocking in at 20 minutes to throw it together, it's a wonderful weeknight dinner as well.
One-Pan Salmon with Artichokes and Sundried Tomatoes
star

One-Pan Salmon with Artichokes and Sundried Tomatoes

Category

Main Course

Servings

4

Prep Time

5 minutes

Cook Time

20 minutes

Image of One-Pan Salmon with Artichokes and Sundried Tomatoes

Ingredients

  • 2 tablespoons olive oil

  • 4 6-ounce center cut skinless salmon fillets

  • 1 teaspoon kosher salt
  • 2 tablespoons butter (divided)
  • 2 sprigs oregano (plus 1 tablespoon chopped)
  • 1 shallot (sliced)
  • 1 9 ounce box frozen artichoke hearts, thawed
  • 3/4 cup chopped oil packed sundried tomatoes
  • 1/2 cup dry white wine
  • 2 cups baby spinach

Instructions

  1. This recipe originated on an episode of Giada Entertains. Episode: Giada’s Dinner Cruise.
  2. In a medium skillet, heat the oil over medium high heat. Season the salmon fillets evenly with the salt and place each fillet flesh side down in the hot pan. Cook for 3 minutes or until deep golden brown. Sear the sides of the filet for a minute a piece. Using a fish spatula, flip the fillets so the skin side is down and cook an additional 2 minutes. Add 1 tablespoon of butter, the oregano sprigs and chopped oregano to the pan and reduce the heat to medium. Baste the salmon filets with the infused butter for an additional minute. Remove the salmon and oregano sprigs to a plate to rest.
  3. To the same pan over medium heat add the shallot and artichoke hearts. Cook stirring often with a wooden spoon until the shallots are softened and the artichokes are beginning to brown, about 4 minutes. Add the chopped tomatoes and stir to combine. Deglaze the pan with the white wine and allow the wine to cook down and reduce by half. Stir in the remaining tablespoon of butter and the spinach. Cook until the spinach is just barely wilted. Spoon the vegetables onto a platter and top with the rested salmon. Spoon any remaining sauce over the fish and serve.
gluten free
nut free
Coratina extra-virgin olive oil

Organic Coastal Puglia Olive Oil

from $36.00