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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