Twenty minutes seems to be the sweet spot. It’s just enough time for the artichoke hearts to soften slightly while still retaining their crunch, but not so long that the salmon dries out. Hence, a main and a side turns into a one-pan meal. If, however, you prefer your artichokes on the softer side, feel free to blanch them first.
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- Juice of 1 lemon
- 4 artichokes
- One 6-ounce salmon fillet
- Sea salt and freshly ground black pepper, to taste
- 2 Tablespoons olive oil
Combine the lemon juice and about 1 cup water in a medium-sized bowl. Trim the artichokes, leaving only the heart, placing each heart in the acidulated water to prevent discoloration.
Preheat the oven to 450 degrees.
Season the salmon with salt and pepper, to taste, on both sides. Place skin side up in a sauté pan. Cut each artichoke heart into quarters and place in the same pan. Season with salt and pepper, to taste. Coat with the olive oil and place in the oven for 20 minutes.
Remove from the oven and plate the salmon. Give the pan a shake to coat the artichokes in the juices and serve with the salmon.