Roasted Salmon With Artichoke Topping
Note: From Ellie Krieger.
• 4 (6-oz.) salmon fillets, fresh or frozen (not defrosted)
• 1 tsp. olive oil
• 1 (12-oz.) pkg. frozen artichoke hearts, defrosted and finely chopped
• 1/2 c. part-skim or whole-milk ricotta cheese
• 1/4 c. packed chopped fresh parsley
• 1/4 c. freshly grated Parmigiano-Reggiano cheese
• 6 vacuum-packed sun-dried tomatoes, chopped
• 1 tbsp. capers, drained
• 1 tsp. minced garlic
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. crushed red pepper flakes
Preheat the oven to 400 degrees. If you’re using frozen fish, rinse it under cool water to remove any ice, then pat dry. Brush with the oil on all sides, place in a baking dish and roast for 8 minutes. If you’re using fresh salmon, just brush it with oil and place it in the baking dish (either skinned or skin side down). Do not cook it yet.
Meanwhile, combine the chopped artichoke hearts, ricotta cheese, parsley, Parmigiano-Reggiano, sun-dried tomatoes, capers, garlic, salt, black pepper and crushed red pepper flakes in a medium bowl, stirring until combined.
Use your hands (be careful if the baking dish is hot) to pack the artichoke mixture on top of each salmon fillet so that it conforms to the shape of the fish; there will be a lot on each portion. Roast for 12 to 15 minutes per 1-inch thickness of fish if using frozen, and 9 to 12 minutes per 1-inch thickness of fish if using fresh, depending on your desired degree of doneness. Serve warm or at room temperature.
Nutrition information per serving:
Calories 415 Fat 18 g Sodium 610 mg
Carbohydrates 16 g Saturated fat 6 g Added sugars 0 g
Protein 47 g Cholesterol 110 mg Dietary fiber 6 g
Exch. per serving: 3 vegetable, 6 lean protein, 1 fat.