Tuscan Salmon

INGREDIENTS

• 4 6oz. salmon fillets

• 1 small jar of marinated artichoke hearts.

• 1 bulb of fennel chopped

• 1/2 cup of sun-dried tomatoes chopped

• 1 pound of fresh spinach

• 3 cloves of garlic chopped

• 5 Tbls of extra virgin olive oil

• 3 tsp fresh dill chopped

• 1/2 cup of lemon juice

• 1/4 tsp of salt

• 1 tsp of fresh ground black pepper.

  PREPARATION

• Heat oven to 400 degrees.

• In a shallow baking dish, lightly coat the bottom with 1 Tbls of olive oil.

• Place salmon, skin side down, in baking dish an sprinkle with salt and pepper.

• Drizzle 2 Tbls of olive oil over salmon and set aside.

• In a frying pan heat the remaining oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.)

• Saute for about five minutes.

• Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.

• Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.

• Thoroughly wash spinach and steam until wilted.

  Place salmon on a plate of spinach, top with mixture and serve your masterpiece.