Tuscan Salmon

Tuscan Salmon


  • 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.


  • 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.


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