We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Salmon with creamy artichoke sauce
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Salmon with creamy artichoke sauce
A jar of artichokes is a handy storecupboard item and pairs beautifully with pan-fried salmon
Serves: 2
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
593Kcal
Fat
35gr
Saturates
9gr
Carbs
28gr
Sugars
5gr
Fibre
8gr
Protein
37gr
Salt
1.8gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g baby new potatoes, halved
- ½ tbsp oil
- 2 salmon fillets, skinned
- 1 echalion shallot, diced
- 2 garlic cloves, sliced
- 150ml fish or vegetable stock*
- 125g drained artichoke antipasto
- 75g lighter soft cheese
- zest of ½ lemon, plus 1 tbsp juice
- 100g rainbow chard, roughly chopped, or other leafy greens
- 20g Parmesan, grated
Step by step
- Cook the potatoes in salted boiling water for 15-17 minutes, or until tender. Drain, return to the pan and cover to keep warm.
- Meanwhile, heat ½ tablespoon of oil (use the oil from the artichoke jar for extra flavour) in a lidded non-stick frying pan. Season the salmon and sear over a high heat for 2 minutes each side until golden (it will finish cooking in the sauce). Set aside on a plate.
- Reduce the heat, add the shallot and garlic and cook gently for 2 minutes, stirring. Add the stock and simmer for 5 minutes.
- Roughly chop the artichokes and stir into the pan along with the soft cheese and lemon zest. Add the chard, cover and allow to wilt for 3 minutes. Nestle in the salmon fillets and simmer gently, covered for 4-5 minutes or until the salmon is just cooked through. Remove from the heat and carefully stir the Parmesan into the sauce around the salmon until melted. Check the seasoning to taste.
-
Season the potatoes with salt and sprinkle over the lemon juice. Serve with the creamy artichoke salmon.
*Check your stock is gluten-free, if required.