- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 4
- salmon fillets
- 6 oz./175 g each
- 2 tbsp
- fresh lemon juice
- 30 mL
- 1 tbsp
- olive oil
- 15 mL
- salt and white pepper to taste
- 1/2 cup
- white wine
- 125 mL
- 1
- garlic clove, minced
- 1 1/4 cups
- 35% whipping cream
- 300 mL
- 1
- can artichokes hearts, drained and coarsely chopped
- 14 oz.
- 2 tbsp
- chopped fresh basil
- 30 mL
Method
- Step 1
- Preheat the oven to 425 F (220 C). Place the salmon, skin-side down, in a baking dish lined with parchment paper. Drizzle with lemon juice and olive oil. Season with salt and pepper. Bake 15 min., or until just cooked through.
- Step 2
- Meanwhile, add the wine and garlic to a skillet and cook until the wine is reduced by half. Mix in the whipping cream and simmer until mixture reduces to a slightly thickened sauce. Add artichokes and simmer until just heated through, about 2 min. Stir in basil.
- Step 3
- Plate salmon and spoon over sauce to serve.
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