Salmon with Creamy Artichoke Sauce

Jump to Recipe Print Recipe Pin Recipe Share Recipe

This salmon with creamy artichoke sauce recipe appeared in last month's Sainsbury's magazine (at the time of adding this recipe, it's not appearing on the website yet).   My eldest step son and his girlfriend gave us a lovely selection of foodie gifts at Christmas, and a jar of artichoke antipasto was one of them.   David and I both love salmon, so thought this would be the perfect recipe to make use of some of the artichokes.

It was so good!   The creamy artichoke sauce is totally full of flavour and absolutely delicious, and the method for cooking the salmon resulted in it being perfectly cooked.   The baby new potatoes were so good with the lemon juice drizzled over them...the flavour balanced out the creamy sauce to a tee.

A delicious recipe that's ready in half an hour...perfect any night of the week!

Tips

• Leafy greens – I couldn’t get rainbow chard in our local supermarket, so I used cavalo nero instead.
• This salmon with creamy artichoke sauce recipe is easily adapted if you’re cooking for less or more people.

Other Recipes

You might also like to try:

• fish dishes

Recent New Recipes

Ingredients

• 300g baby new potatoes, halved
• salt and freshly ground black pepper
• 0.5 tbsp oil (from the artichoke jar - see step 2)
• 2 salmon fillets (approx. 160g each)
• 1 echalion (banana) shallot, diced
• 2 garlic cloves, sliced
• 150ml fish or vegetable stock
• 125g drained artichoke antipasto, roughly chopped (retain the oil for step 2)
• 75g lighter soft cream cheese
• zest of half a lemon, plus 1 tbsp juice
• 100g rainbow chard, roughly chopped, or other leafy greens (see Tips)
• 20g parmesan cheese, grated

Instructions

1. Cook the potatoes in salted boiling water for 15 to 17 minutes, until tender. Drain, return to the pan and cover to keep warm.
2. Meanwhile, heat the oil (use the oil from the artichoke jar for extra flavour) on a high heat, in a lidded non-stick frying pan. Season the salmon and sear for 2 minutes on each side until golden (it will finish cooking in the sauce).   Set aside on a plate.
3. Reduce the heat, add the shallot and garlic and cook gentry for 2 minutes, stirring. Add the stock and simmer for 5 minutes.
4. Stir the chopped artichokes into the pan along with the cream cheese and lemon zest. Add the chard or leafy greens, cover and allow to wilt for 3 minutes.   Nestle in the salmon fillets and simmer gently, covered for 4 to 5 minutes or until the salmon is just cooked through.   Remove from the heat and carefully stir the parmesan into the sauce around the salmon until it’s melted.   Check the seasoning, to taste.
5. Season the potatoes with salt and freshly ground black pepper, and sprinkle over the lemon juice. Serve with the salmon and creamy artichoke sauce.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

Salmon with Creamy Artichoke Sauce

Deborah

Perfectly cooked salmon with a full of flavour sauce that's absolutely delicious!

Print Recipe Pin Recipe Share

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine British

Servings 2 people

Ingredients

  

• 300g baby new potatoes halved
• salt and freshly ground black pepper
• 0.5 tbsp oil from the artichoke jar - see step 2
• 2 salmon fillets approx. 160g each
• 1 echalion banana shallot, diced
• 2 garlic cloves sliced
• 150ml fish or vegetable stock
• 125g drained artichoke antipasto roughly chopped (retain the oil for step 2)
• 75g lighter soft cream cheese
• zest of half a lemon plus 1 tbsp juice
• 100g rainbow chard roughly chopped, or other leafy greens (see Notes)
• 20g parmesan cheese grated

Instructions

 

• Cook the potatoes in salted boiling water for 15 to 17 minutes, until tender. Drain, return to the pan and cover to keep warm.
• Meanwhile, heat the oil (use the oil from the artichoke jar for extra flavour) on a high heat, in a lidded non-stick frying pan. Season the salmon and sear for 2 minutes on each side until golden (it will finish cooking in the sauce).   Set aside on a plate.
• Reduce the heat, add the shallot and garlic and cook gentry for 2 minutes, stirring. Add the stock and simmer for 5 minutes.
• Stir the chopped artichokes into the pan along with the cream cheese and lemon zest. Add the chard or leafy greens, cover and allow to wilt for 3 minutes.   Nestle in the salmon fillets and simmer gently, covered for 4 to 5 minutes or until the salmon is just cooked through.   Remove from the heat and carefully stir the parmesan into the sauce around the salmon until it’s melted.   Check the seasoning, to taste.
• Season the potatoes with salt and freshly ground black pepper, and sprinkle over the lemon juice. Serve with the salmon and creamy artichoke sauce.

Notes

• Leafy greens – I couldn’t get rainbow chard in our local supermarket, so I used cavalo nero instead.
• This salmon with creamy artichoke sauce recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• fish dishes

Keyword 30 minute meal, artichoke antipasto, cream cheese, fish dish