Ingredients
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2 (12 oz) packs Nature's Promise® Wild Caught Alaskan Salmon, thawed
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2 tsp lemon pepper
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1 (14 oz) can artichokes, drained and cut in half
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1 (15 oz) can Northern beans, drained and rinsed
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2 tbsp olive oil
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1 tbsp minced garlic
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1 (15 oz) can crushed tomatoes
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1/2 tsp dried rosemary
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8 sprigs fresh oregano
Steps
1
Preheat the oven to 400°F. Place thawed salmon fillets on paper towels and press to remove any moisture. Season with salt (in moderation) and lemon pepper. Drain and halve the artichokes. Drain and rinse the beans.
2
In a large ovenproof nonstick skillet, heat 1 tbsp oil on medium-high. Add the salmon, skin side up. Sear 2 min., until golden brown. Flip salmon fillets and cook 1 min.
3
Transfer salmon to a plate and reserve. In the same skillet, heat remaining 1 tbsp oil on medium-high. Add the artichokes and cook 1-2 min., until lightly browned. Add garlic and cook 30 sec., stirring. Stir in tomatoes, beans, rosemary, and oregano sprigs. Season with salt (in moderation) and pepper. Simmer 5 min. Remove from heat and discard oregano sprigs. Place salmon fillets on top of bean mixture.
4
Transfer skillet to oven and bake 6-8 min., until salmon is opaque. Serve immediately.
Sunday prep steps:
1
Drain and halve artichokes. Drain and rinse beans.
2
In large skillet, cook artichokes in oil 1-2 min. Add garlic and cook 30 sec., stirring.
3
Stir in tomatoes, beans, rosemary, and oregano sprigs. Season with salt and pepper. Simmer 5 min.
4
Remove from heat and discard oregano sprigs.
5
Cool and refrigerate.
Night before serving:
1
Place salmon fillets in refrigerator to thaw.
15 min. before ready to serve:
1
Preheat the oven to 400°F. Season salmon with salt and lemon pepper.
2
In skillet, heat oil on medium-high. Sear salmon skin side up for 2 min. Flip and cook 1 min. Transfer to plate.
3
Add bean mixture to same skillet. Reheat on medium 5 min., until warm. Place salmon fillets on top of bean mixture.
4
Bake 6-8 min., until salmon is opaque.
