This salmon with creamy artichoke sauce recipe appeared in the February 2022 Sainsbury's magazine. My eldest step son and his girlfriend gave us a lovely selection of foodie gifts at Christmas, and a jar of artichoke antipasto was one of them. David and I both love salmon, so thought this would be the perfect recipe to make use of some of the artichokes.
It was so good! The creamy artichoke sauce is totally full of flavour and absolutely delicious, and the method for cooking the salmon resulted in it being perfectly cooked. The baby new potatoes were so good with the lemon juice drizzled over them...the flavour balanced out the creamy sauce to a tee.
A delicious recipe that's ready in half an hour...perfect any night of the week!
Tips
- 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.
Recent new recipes
Category Spotlight...
FISH
Fish is a versatile and healthy protein source, celebrated for its light, delicate flavour and a wide range of textures, from flaky and tender to firm and meaty. Fish can be served as whole fillets or steaks, or used in dishes like fish tacos, curries, risottos, seafood stews, and fishcakes.
Enjoy cooking from this delicious selection of fish recipes!
How to make this Salmon with Creamy Artichoke Sauce
Ingredients
- 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 Tips)
- 20g parmesan cheese, grated
Instructions
- 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.
Recipe Collection Spotlight...
20 TASTY SAUSAGE RECIPES
Sausages...or bangers are such a versatile ingredient that can be enjoyed at any time of the year. They can be used to make the best comfort food, to make sausage rolls for a snack or for party food, made into meatballs and used in pasta dishes...the list really is endless. Here's a selection of 20 tasty sausage recipes for you try.
Did you make this recipe?
I'd love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Salmon with Creamy Artichoke Sauce
Equipment
Ingredients
- 300 g (10.6 oz) 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
- 150 ml (½ cup) fish or vegetable stock
- 125 g (4.4 oz) drained artichoke antipasto roughly chopped (retain the oil for step 2)
- 75 g (2.6 oz) lighter soft cream cheese
- zest of half a lemon plus 1 tbsp juice
- 100 g (3.5 oz) rainbow chard roughly chopped, or other leafy greens (see Notes)
- 20 g (0.7 oz) parmesan cheese grated
Instructions
- 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.
Notes
- 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.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE