Mediterranean Style Salmon Recipe

March 1, 2025

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: 15 minutes
Cook Time: 35 minutes
Servings: 2

Ingredients

(2 Tbsp) Extra Virgin Olive Oil, Divided
(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
(5oz) Bag of Fresh Baby Spinach Leaves
(To Taste) Salt and Pepper
(2) Sockeye Salmon Filet (Boneless)

Directions

How to Make It:

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

by Blake Hitzfield

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