Roasted Salmon With Artichoke Topping 4.000

Goran Kosanovic for The Washington Post

Nourish Jan 19, 2017

Using frozen fish -- which you can roast here without defrosting -- makes this delicious double-decker recipe especially convenient and economical.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • Four 6-ounce salmon fillets, fresh or frozen (not defrosted)
  • 1 teaspoon olive oil
  • One 12-ounce package frozen artichoke hearts, defrosted and finely chopped
  • 1/2 cup part-skim or whole-milk ricotta cheese
  • 1/4 cup packed chopped fresh parsley
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 6 vacuum-packed sun-dried tomatoes, chopped
  • 1 tablespoon capers, drained
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes

Directions

Preheat the oven to 400 degrees.

If you're using frozen fish, rinse it under cool water to remove any ice, then pat dry. Brush with the oil on all sides, place in a baking dish and roast for 8 minutes. If you're using fresh salmon, just brush it with oil and place it in the baking dish (either skinned or skin side down).

Meanwhile, combine the chopped artichoke hearts, ricotta cheese, parsley, Parmigiano-Reggiano, sun-dried tomatoes, capers, garlic, salt, black pepper and crushed red pepper flakes in a medium bowl, stirring until combined.

Use your hands (be careful if the baking dish is hot) to pack the artichoke mixture on top of each salmon fillet so that it conforms to the shape of the fish; there will be a lot on each portion. Roast for 12 to 15 minutes per 1-inch thickness of fish if using frozen, and 9 to 12 minutes per 1-inch thickness of fish if using fresh, depending on your desired degree of doneness.

Serve warm or at room temperature.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Antonia Phelan Balazs.

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Email questions to the Food Section at food@washpost.com.