We’re on the other side of moving this week, which means we’re knee deep in boxes and general chaos. It’s been a couple of weeks of eating on the road and we’re all pretty much done with restaurant meals, no matter how yummy. Tonight I whipped out one of our go-to family favorites that doesn’t require a lot of time or dishes. And – unusual for us – it actually uses a couple of canned goods, which makes it even easier!
This recipe was inspired originally by a recipe out of Bon Appetit, although this is a very simplified and naked-ized (is that a word?) version. It feels fancier than it is and I’ve even served this to guests with great response. Not bad for a quick family weeknight meal.
- 1-1.5lb wild salmon fillet
- 1 15-oz can garbanzo beans
- 1 14-oz can quartered artichoke hearts in water
- 3 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp sea salt
- 2 + 4 Tbsp extra virgin olive oil
- handful chopped fresh parsley
- zest and juice of 1 lemon
- 1+ 2 Tbsp capers, drained
- 2-3 cups arugula, washed
1. Preheat oven to 325°F.
2. Drain and rinse garbanzo beans and artichoke hearts. Quarter the artichokes lengthwise if they haven’t been cut already.
2. In a shallow baking dish (a small lasagna pan works well) combine garbanzo beans, artichoke hearts, garlic, 1/4 teaspoon of sea salt and 2 tablespoons of olive oil. Stir to mix well.
3. Lay salmon skin side down over the top of the veggie/bean mixture. Sprinkle with remaining salt and bake for 20-40 minutes, or until salmon is just done. The length of cooking time will be determined by the thickness of the salmon and how well-done you like it. Don’t overcook it! It should be just cooked through (use a small knife to test the thickest part).
4. When salmon has finished cooking, divide arugula between 4 plates. Spoon veggies on top of arugula, and place a portion of salmon on top of veggies. Sprinkle each serving with parsley, lemon zest and juice, and capers, and drizzle with remaining olive oil. Enjoy!!
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How do you find or keep wild salmon around when it’s off season for it?
Hi Katheryn – we sometimes get previously-frozen wild salmon. We have a great fish vendor at the farmers market we go to in LA. Now that we’ve moved to Portland OR we’re looking for a new supplier 🙂
Yay! I’ve been eagerly awaiting this recipe!!
Scott (who usually cooks dinner) is out of town, so I threw this together for dinner and everybody loved it! Even my son who doesn’t really like salmon!
Thanks for the inspiration!
Delighted you all enjoyed it, Wendy!
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends. Hope they will love it too.