Cook This Oven Roasted Salmon and You’ll Have More Time For Your Family

Roasted Salmon with artichokes


1/2 lb salmon fillet

2 Tbsp fresh parsley, chopped
3 garlic cloves, pressed

100 g blanched almonds

2 lemons

1/4 cup freshly grated Parmigiano-Reggiano cheese

6 vacuum-packed sun-dried tomatoes, chopped

1 tablespoon capers, drained

1 teaspoon minced garlic

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes

One 12-ounce package frozen artichoke hearts, defrosted and finely chopped

1/2 cup part-skim or whole-milk ricotta cheese

Oven Roasted salmon with artichokes and almonds

"Artichokes contain a unique form of fiber known as inulin. Inulin is one of the most available and the more promising probiotics in the food supply; it's also the preferred form of probiotic used in animal and human research studies"

Cooking time : 35 MINUTES                  Serves : 4


Step 1: Preheat the oven to 220⁰C/425⁰F.

Step 2: Line a baking tray with greasy proof paper and rub with olive oil.

Step 3: If you're using frozen fish, rinse it under cool water to remove any ice, than pat dry. Brush with the oil on all sides, place in a baking tray and roast for 8 minutes. If you're using fresh salmon, just brush it with oil and place it in the baking tray (either skinned or skin side down).

Step 4: Toast the almonds in a dry frying pan until golden, tossing regularly, then cool for 1 minute and tip into a food processor.

Step 5: Peel, roughly chop and add the garlic, finely grate in the lemon zest, 2 Tbsp parsley, 3 pressed cloves garlic, 1/2 tsp salt, 1/8 tsp pepper, 2 Tbsp olive oil and 2 Tbsp lemon juice, then pulse until finely chopped. Carefully layer over the salmon.

Step 6:  Into a large frying pan drizzle 1 tablespoon olive oil and place over a high heat, add chopped artichokes and fry for 3 minutes. Add ricotta cheese, Parmigiano-Reggiano, sun-dried tomatoes, capers, garlic, salt, black pepper and crushed red pepper flakes, stirring until combined. Then remove from the heat.

Step 7: Place the artichoke mixture on top of each salmon fillet on the top.  Place in the middle of the oven and reduce the temperature to 180⁰C/350⁰F. Roast for 12 to 15 minutes per 1-inch thickness of fish if using frozen, and 9 to 12 minutes per 1-inch thickness of fish if using fresh, or until salmon skin is golden and crispy

Step 8: Serve warm or at room temperature with green salad. This is the best oven roasted salmon.

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