Roasted Salmon Artichokes Recipes

LEMON ARTICHOKE BAKED SALMON

Lemon Artichoke Baked Salmon image

Provided by Davida Lederle

Time 1h1m

Number Of Ingredients 8

Ingredients

2 large pieces of salmon
1 T olive oil
juice, 1 lemon
1 T white wine vinegar
2 green onions, whites chopped
1 garlic clove, minced
3 artichoke hearts, chopped (I use canned, in water)
salt and pepper

Steps:

In a large bowl combine olive oil, lemon, and vinegar.
Add in onions, garlic and artichokes.
Place two pieces of salmon in a shallow bowl or pan and top with mixture. Top with salt and pepper.
Marinate in fridge for 1 hour.
Preheat oven to 375 degrees F.
Place salmon and marinade into a baking dish and bake for 15 mins or until inside is no longer pink (mine took 15, yours may take less or more depending on size of salmon).
Remove from oven and serve warm.

Nutrition Facts : ServingSize 2

SALMON WITH BABY ARTICHOKES

Salmon With Baby Artichokes image

Provided by Food Network Kitchen

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/3 cup extra-virgin olive oil
6 large cloves garlic, thinly sliced
3 lemons
16 baby artichokes
Kosher salt
1 red onion, cut into thin wedges
Freshly ground pepper
1 2 1/4-pound salmon fillet (in one piece)
1 1/4 teaspoons fennel seeds, crushed
1/4 teaspoon red pepper flakes
3 tablespoons torn fresh parsley

Steps:

Heat the olive oil in a skillet over medium heat. Add the garlic; cook, stirring, until golden. Using a slotted spoon, transfer the garlic to paper towels. Reserve the oil.
Fill a pot with cold water. Add the juice of 2 lemons, then add the 2 lemon halves to the pot. Cut off the top inch of an artichoke with a serrated knife. Cut off the stem and snap off the tough outer leaves. Using a paring knife, cut away the tough green parts around the base, then halve the artichoke lengthwise and add to the pot. Repeat with the remaining artichokes. Add 1/4 teaspoon salt and 1 tablespoon of the reserved garlic oil to the pot and bring to a simmer over medium-high heat. Simmer 4 minutes, then drain. Discard the lemon halves.
Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Thinly slice the remaining lemon. Pat the artichokes dry; toss in a large baking dish with the onion, lemon slices, 2 tablespoons of the reserved garlic oil, 3/4 teaspoon salt, and pepper to taste. Spread in a single layer and roast on the upper oven rack, stirring once or twice, until tender and lightly charred, about 35 minutes.
Meanwhile, brush another large baking dish with 1 tablespoon of the reserved garlic oil. Add the salmon, skin-side down, and rub with any remaining garlic oil. Sprinkle with the fennel seeds, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper. Roast the salmon on the lower oven rack until just cooked through, 15 to 20 minutes. Cut into 6 pieces and divide among plates. Serve with the roasted artichoke mixture. Top with the parsley and fried garlic.

Nutrition Facts : Calories 422 calorie, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 77 milligrams, Sodium 270 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 40 grams, Sugar 2 grams

SALMON ARTICHOKE BAKE

Salmon Artichoke Bake image

Make and share this Salmon Artichoke Bake recipe from Food.com.

Provided by Ceezie

Categories High In...

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup smoked salmon, flaked
4 eggs
2 cups colby-monterey jack cheese, grated
2 (6 ounce) cans marinated artichoke hearts
3 green onions, finely chopped or 1/2 cup onion, chopped
12 -15 saltine crackers or 12 -15 Ritz crackers, crushed

Steps:

Mix all ingredients thoroughly. Place in a buttered 11x7 inch baking pan.
Bake at 325 degrees for 45 minutes to 1 hour. Cut into 32 tidbits or serve as the main dish.

Nutrition Facts : Calories 409, Fat 24.7, SaturatedFat 12.8, Cholesterol 269.6, Sodium 819.1, Carbohydrate 17.6, Fiber 5.2, Sugar 1.8, Protein 30.4

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