Mediterranean-Style Salmon
SERVINGS: 2 servings
PREP TIME: 10 minutes
TOTAL TIME: 20 minutes
COURSE: Main
A rich, buttery fish like salmon can stand up to bold pairings. In this case, briny kalamata olives and sweet grape tomatoes bring a burst of flavor, complemented by our marinated Judean artichokes. All of these ingredients bake in one dish with our fish stock and lemon juice — locking in moisture, and making cleanup a breeze, too. Less than 20 minutes later, you’ll have an elegant, delicious dinner for two.
Ingredients
- 1 Tbsp. extra-virgin olive oil
- 2 6-ounce salmon fillets
- 2 Judean artichokes, cut in quarters
- ¼ cup pitted kalamata or Niçoise olives, diced
- ½ cup cleaned grape tomatoes, cut in half
- Salt & pepper
- Juice of one lemon
- 3/4 cup Citarella fish stock
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Drizzle olive oil on the bottom of a small or medium casserole dish. Place salmon on top of the olive oil and scatter the artichoke quarters, olive pieces, and tomatoes around the fish. Season the fish lightly with salt, pepper, and lemon. Pour the fish stock around the salmon and vegetables and bake in the oven for 8-12 minutes.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
