Roasted Salmon and Artichoke Hearts

Roasted Salmon and Artichoke Hearts
Staff Writer
Roasted Salmon and Artichoke Hearts
Will Budiaman

Roasted Salmon and Artichoke Hearts

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.

See all salmon recipes.

Click here to see 9 Amazing Artichoke Recipes.

Calories Per Serving
Deliver Ingredients


  • 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.

Nutritional Facts

Total Fat
Saturated Fat

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.