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Roasted Salmon and Artichoke Hearts

Roasted Salmon and Artichoke Hearts

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Will Budiaman

Roasted Salmon and Artichoke Hearts

Twenty minutes seems to be the sweet spot. It’s just enough time for the artichoke hearts to soften slightly while still retaining their crunch, but not so long that the salmon dries out. If, however, you prefer your artichokes on the softer side, feel free to blanch them first.

See all salmon recipes.

Click here to see 9 Amazing Artichoke Recipes.


  • Juice of 1 lemon
  • 4 artichokes
  • One 6-ounce salmon fillet
  • Sea salt and freshly ground black pepper, to taste
  • 2 Tablespoons olive oil

One-Pan Salmon with Artichokes and Sundried Tomatoes

25 Serves 4

This recipe originated on an episode of Giada Entertains. Episode: Giada’s Dinner Cruise.

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.

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.

Recipe Basil Walnut Salmon with Roasted Artichoke Hearts

  • Calories: 360
  • Protein: 43 g
  • Total Fat: 9 g
    • Saturated Fat: 1 g
    • Added Sugar: 0 g

    This recipe combines two of my favorite heart-smart foods: salmon, which is rich in omega-3 fats, and pesto, the flavorful topping that features omega-3-packed walnuts and the Mediterranean Diet standout olive oil. That makes this dish a tasty two-for-one treat: It satisfies your taste buds and protects your pumper.

    • 2 cups fresh basil leaves
    • 1 to 2 tablespoons chopped walnuts
    • 3 cloves garlic, minced and divided
    • 1 tablespoon reduced-sodium broth, chicken or vegetable
    • ¼ teaspoon Kosher salt
    • 1 can (16 ounces) artichoke hearts (rinsed and drained) or 1 nine-ounce package frozen artichoke hearts (thawed)
    • 1 to 2 cups cherry or grape tomatoes, halved
    • 1 teaspoon fresh thyme leaves
    • Ground black pepper and salt to taste
    • 2 wild salmon fillets (about 5 ounces each), skin removed

    Preheat the oven to 350º. Line a baking pan with parchment paper and set aside.

    In a blender or food processor, combine the basil, walnuts, half of the garlic, broth and salt. Pulse until the mixture resembles a coarse meal.

    Arrange the artichoke hearts on the prepared pan. Top with the tomato and sprinkle with the thyme, remaining garlic, and a sprinkling of salt and pepper to taste . Place the salmon fillets on top of the veggies and lightly sprinkle with salt and pepper. Spread the basil mixture on the fillets. Mist each fillet with olive oil spray.

    Bake for 20 to 25 minutes, until the fillets are no longer translucent in the center and the fish flakes when pressed with a fork. Serve each filet with half of the vegetable mixture.

    Artichoke Hearts


    Rate or Review

    Reviews (3 reviews)

    Could I use jarred or canned artichoke hearts for this? I have looked everywhere for frozen ones, it seems no stores in Albuquerque carry them!

    Has anyone tried serving the artichokes at room temperature? We really enjoyed this dish!

    I would give this recipe a five star rating for brussel sprouts. That's what I had in the fridge. You need to cook them longer and on slightly lower heat, but the flavors are awesome. Love the panko and squeeze garlic idea. So easy! Goes well over roasted green beans and roasted root veggies as well! Plus, you can get GF Panko now. Thanks, FC! I remain a loyal reader.


    Step 1

    Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.

    Step 2

    Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.

    How would you rate Roasted Salmon with Citrus Salsa Verde?

    Ya can't go wrong with slow-cooked salmon. I added a little honey and white vinegar to the salsa and it was heavenly! The honey and vinegar rounded out the salsa. Also, no oranges but used a very sweet grapefruit. Perfection. Used the rest to add to my tequila cocktail! Also SUPER EASY! Might run the salsa through a mini Cuisinart next time?

    Not a favorite recipe. Didn't have salmon or citrus so I used canned anchovies and apple juice.

    fish was good but did not care for the sauce. Maybe bc lemon and orange sizes and juiciness vary tremendously and what I ended up with did not work well flavor wise. A not again for us.

    I’ve made this recipe half a dozen times now and it does not disappoint! Never dry or bland it is a great staple recipe that comes out perfect again and again.

    Very disappointing. I don't like medium rare salmon, so cooked it for 15 minutes more than called for, but it was only okay. Way too much sauce. Try the Glazed Grilled Salmon from July, 1996, for a fabulous, no-fail recipe. When I invite friends to dinner in the summer, their first question is, "are we having 'the salmon'?" My mom gave me a subscription to Bon Appetit in the early 80's (yes, I am one of those awful "boomers"), and many of my favorite, go-to recipes are from the magazine, but I have been disappointed in it since Barbara Fairchild stepped down as editor. The print has gotten smaller, and it seems to be geared to "cooks" who cannot lift their heads from their phones. My favorite columns, "Too Busy to Cook," and "30-Minute Meals," are no more. Okay, I am old, but I think the magazine is a shadow of its former self. I can't remember the last time I found a "keeper" recipe.

    Low and slow won the race for sure! This salmon I cooked for closer to 40 mins and I blended my salsa verde as well! My hubby loved it.

    Yes, this is a good recipe! 250 is the correct oven temp for beautifully-cooked salmon.


    Preheat the oven to 475 F. Line a half sheet pan with aluminum foil.

    In a medium skillet, heat the olive oil over medium-high heat. Add the onions and scallion whites and cook, stirring often, until softened and lightly caramelized, 10-12 minutes. Stir in the coriander, cumin, turmeric and cayenne and cook, stirring continuously, until fragrant, about 1 minute.

    Stir in the tomato paste and cook, stirring often, until well incorporated and caramelized to the color of rust, 3-4 minutes. Remove from the heat and stir in the lemon zest. Season with salt and let cool slightly.

    Place the side of salmon on the prepared sheet pan, skin-side down (and arranged diagonally to fit, if necessary), and season with a heavy pinch of salt. Spread the tomato mixture over the top of the salmon in an even layer. Roast for 15-20 minutes, until the salmon is golden and reaches an internal temperature of 145 F. (If desired, broil the salmon for 2-3 minutes to get more color.)

    Garnish the salmon with the scallion greens, then serve with lemon wedges.

    The cook time depends on the thickness. The tail end cooks faster than the thicker body portion of the fillet. It takes about 5 minutes of cook time for every half-inch thickness of salmon. For example, for a 1-inch thick fillet, you’ll need at least 10 minutes of cooking, more or less time depending on the temperature of the oven.

    To test for doneness I like to use a fork to gently separate a few layers of flesh in the thickest part of the fish. The salmon should be opaque unless you like it medium-rare, and be easy to flake with a fork. Another way is to use an instant-read thermometer to check for doneness in the thickest part of the salmon. If you like a slightly rare center, shoot for 125ºF (52ºC). For medium target 140º (60ºC), above 145ºF (63ºC) the fish will taste dry.

    More salmon recipes

    Helpful tips for searing salmon

    • Do not remove the skin. The skin will help salmon fillet retain its shape while you sear it. It will also protect it from overcooking. Also, when the salmon is completely cooked, you can slide the fork between the salmon fillet and the skin to remove the skin. It’s much easier to remove the skin once the salmon is cooked!
    • Pat dry salmon with paper towels before searing.
    • Season the salmon with salt right before searing.
    • Sear the salmon flesh side down first (skin side up). This will create a nice crust over the top of the salmon. Make sure the skillet is hot and the olive oil rolls easily around the skillet (without burning).
    • How long to sear salmon? Sear salmon about 4 minutes on each side, until it’s cooked through and flaky.


    To prepare the Lemon Artichokes Baked Salmon, start with artichokes that will accompany the salmon (if you prefer you can also clean the artichokes with gloves so as not to stain your fingers). In a large bowl pour cold water and squeeze the juice of a lemon the water will not make the artichokes black as you cut them. Then remove all the stalk of artichokes with a knife, then remove the outer leaves with your hands until you reach the tender and white ones. Once the outer leaves have been removed, cut the tips of the artichoke then divide it in half. Then with a small knife remove the inner beard of the artichoke. Cut the artichokes into thin slices, then pour them hand to hand into the bowl with water and lemon. When you have finished the artichokes, drain them.

    Then in a large pan pour a little oil and the peeled garlic clove. Then pour the drained artichokes, stir and add a pinch of salt.
    Pour the vegetable broth into the pan to facilitate cooking and cook for about 10 minutes the artichokes over high heat, adding hand to hand more ladles of vegetable stock.

    While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon.
    Then in a small bowl pour 100 ml of oil, the juice of the lemon squeezed and mix to emulsify the two liquids. Add the black pepper and salt to taste, then half a peeled garlic clove and chopped parsley.
    Stir again to mix the ingredients.

    So take the fresh Norwegian salmon, remove the most noticeable thorns with the help of a tweezers then place them on a baking tray lined with baking paper and brush each slice with the emulsion of oil and lemon. You can also leave a little emulsion aside to add it at the end of cooking.
    When you have finished sprinkling the slices with the emulsion, bake at 220 degrees for about 8-10 minutes: in fact, the salmon does not have to cook a lot to keep its meat tender and tasty. Halfway through cooking, turn the slices on the other side, then take them out and add the artichokes and the left emulsion.

    Recipe Summary

    • 1 1/2 cups fresh breadcrumbs
    • 1/4 cup finely chopped fresh curly leaf parsley
    • 2 ounces Parmesan cheese, grated (1/4 cup)
    • 2 ounces Pecorino Romano, grated (1/4 cup)
    • 1 tablespoon mixed dried herbs, such as thyme, oregano, and savory, or Italian seasoning blend
    • 1 teaspoon coarse salt
    • Freshly ground pepper
    • 3 packages (9 ounces each) frozen artichoke hearts, thawed and drained
    • 2/3 cup extra-virgin olive oil, plus more for baking dishes
    • 1/4 cup fresh lemon juice (from 2 lemons)
    • 1 teaspoon finely grated lemon zest
    • 2 garlic cloves, minced (2 teaspoons)

    Preheat oven to 325 degrees. Combine breadcrumbs, parsley, cheeses, herbs, and salt in a medium bowl, and season with pepper.

    Brush oil inside two 4-cup, 9 1/2-inch ceramic baking dishes or one 9-by-13-inch glass baking dish. Divide artichoke hearts between dishes, and spread into a single layer. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap bottom of dishes on counter to settle breadcrumb mixture.

    Whisk oil, lemon juice and zest, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dishes with parchment, then foil, and bake for 30 minutes. Increase temperature to 375 degrees. Uncover, and bake until breadcrumbs are golden brown, 20 to 25 minutes. Serve immediately.

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