Garlic & Herb Artichoke Salmon Recipe

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Garlic & Herb Artichoke Salmon Recipe

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If you’re new to cooking fish (or even if you’re a pro), this no-fail salmon recipe is a must-make. It’s easy enough for every day but wows at dinner parties. —Margee Berry, White Salmon, Washington
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 salmon fillets (6 ounces each)
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 green onions, white and green portions separated and sliced
  • 1/4 cup marinated quartered artichoke hearts
  • 1 tablespoon lemon juice
  • 1/3 cup garlic-herb spreadable cheese (about half of a 6.5-oz. package)

Directions

Place fillets on one large piece of heavy-duty foil (about 18x12-in.), skin side down. Sprinkle with lemon peel, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 7-9 minutes.
Meanwhile, place artichoke hearts, lemon juice and cheese in a food processor; process until smooth. To serve, open foil carefully to allow steam to escape. Remove salmon to serving plates, leaving skin on foil. Top fillets with artichoke mixture; sprinkle with remaining green onion. Yield: 4 servings.
Originally published as Garlic & Herb Artichoke Salmon in Simple & Delicious February/March 2017

Nutritional Facts

1 serving: 379 calories, 27g fat (10g saturated fat), 109mg cholesterol, 409mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 30g protein.

  • 4 salmon fillets (6 ounces each)
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 green onions, white and green portions separated and sliced
  • 1/4 cup marinated quartered artichoke hearts
  • 1 tablespoon lemon juice
  • 1/3 cup garlic-herb spreadable cheese (about half of a 6.5-oz. package)
  1. Place fillets on one large piece of heavy-duty foil (about 18x12-in.), skin side down. Sprinkle with lemon peel, salt and pepper; top with white portion of green onions. Fold foil around fish, sealing tightly. Grill, covered, over medium-high heat until fish just begins to flake easily with a fork, 7-9 minutes.
  2. Meanwhile, place artichoke hearts, lemon juice and cheese in a food processor; process until smooth. To serve, open foil carefully to allow steam to escape. Remove salmon to serving plates, leaving skin on foil. Top fillets with artichoke mixture; sprinkle with remaining green onion. Yield: 4 servings.
Originally published as Garlic & Herb Artichoke Salmon in Simple & Delicious February/March 2017

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