Roasted Salmon with Artichoke, Italian Sausage and Tomatoes

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Roasted Salmon with Artichoke, Italian Sausage and Tomatoes

Roasted Salmon with Artichoke, Italian Sausage and Tomatoes
Ingredients
4 (6- oz.) salmon fillets
4 tbsp. olive oil, divided
Salt and pepper to taste
2 links Italian sausage, casing removed
2 cloves garlic, minced
1 yellow onion, thinly sliced
2 cups torn fresh basil
1 cup chicken stock
1 tsp. fennel seeds, toasted
1/2 tsp. red chili flakes
1 (28- oz.) can plum or whole tomatoes, broken up with hands
1 (14- oz.) can whole artichoke hearts, drained and cut in half
2 tbsp. unsalted butter
2 tbsp. chopped fresh parsley
Directions

Prep: 20 minutes, Cook: about 30 minutes, Serves: 4

1. Heat oven to 400˚F. Place salmon onto a foil-lined baking sheet. Brush with 2 tbsp. olive oil, then season with salt and pepper. Bake for 10 minutes.

2. While salmon is cooking, heat remaining 2 tbsp. oil in a large skillet; add sausage, garlic and onion and cook for 10 minutes. Add remaining ingredients except butter and parsley; cook for 15 minutes more over medium heat. Remove from heat and stir in butter.

3. Divide artichoke mixture between four large bowls, top with salmon and garnish with parsley.

Nutritional Information:
694 calories, 47 g protein, 45 g total fat (12 g sat., 0 g trans), 24 g carbohydrate, 5 g fiber, 7 g sugar, 117 mg cholesterol, 1,426 mg sodium, 21 points

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