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Mediterranean Salmon with Spinach, Artichokes and Sun-Dried Tomatoes

September 30, 2022

It will be like you're taking a trip to the lovely Mediterranean coastline when you prepare this amazing dish. And, you'll be treating your heart right when you devour this tasty dish featuring a healthy dose of monounsaturated fats, antioxidants and omega-3-fatty acids. The array of textures (and bright colors!) and flavors from the add-ins help to bring out the delicious flavor of the wild-caught salmon without overpowering them

Prep Time:

Prep Time: 15 min. Total Time: 50 min. Servings Size: 2

Ingredients Needed:

  • 2 TBSP Extra Vrigin Olive Oil, divided
  • 2 Sockeye Salmon Filets
  • 3 garlic cloves, finely chopped
  • 2 shallots, finely chopped
  • 1⁄2 cup oil-packed sundried tomatoes
  • 1 cup artichoke hearts, quartered
  • 2 TBSP capers
  • 1⁄4 cup vegetable stock
  • 5 oz. bag of fresh baby spinach leaves
  • Salt and pepper, to taste

How to Make It:

  1. Season both sides of the salmon with salt and pepper.
  2. On a hot skillet, add 1 Tbsp oil. Place the two pieces of salmon skin side down for 4 minutes until crisp.
  3. Flip the salmon over and cook the second side for 3 minutes. Remove from pan.
  4. In the same pan, heat 1 Tbsp of olive oil.
  5. When hot, add the garlic and shallots and sauté until softened and slightly brown, approximately 3-4 minutes.
  6. Add the sun-dried tomatoes and sauté for 1 minute.
  7. Add the artichokes and caper buds and sauté for 2 minutes.
  8. Add the stock and bring to a boil. Stir in the baby spinach until wilted.
  9. Return the salmon to the pan and cover for 1 minute until the salmon is hot. Serve immediately.


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