Yield: 4
Contents
One-pan Salmon with Cream and Artichokes
Capers team beautifully with salmon and add saltiness to the sauce in this midweek speedy meal.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon baby capers
- 4 (about 150g each) skinless salmon fillets
- 1 large French shallot, finely chopped
- 1 bunch asparagus, trimmed, halved
- 1 garlic clove, crushed
- 280g jar artichokes in brine, drained
- 185ml (3/4 cup) fish stock
- 125ml (1/2 cup) white wine
- 125ml (1/2 cup) reduced-fat thickened cream
- Large pinch of Saffron
- Fresh continental pasley leaves, to serve
- Crusty bread, to serve
Instructions
- Heat half the oil in a large frying pan over medium-high heat. Season the salmon. Cook, turning halfway, for 2 minutes or until golden. Transfer to a plate.
- Heat remaining oil in the pan over medium-low heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until soft. Add the wine and simmer for 2 minutes. Add the stock and saffron and simmer, stirring occasionally, for 3 minutes.
- Stir in the cream, asparagus, artichokes, and baby capers. Add the salmon to the pan and simmer for 4-5 minutes or until the salmon is just cooked through. Sprinkle with the parsley. Serve with bread.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 139Total Fat 8gSaturated Fat 2gCarbohydrates 4gFiber 2gProtein 12g
