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Salmon with Creamy Artichoke Sauce

Prep Time 10 mins
Cook Time 20 mins
Course Main, Main Course
Cuisine british
Servings 2 people


  • 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


  • 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.


  • 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.


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