- Prep Time
- 10 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 4
- 4 salmon steaks (7 oz/200 g each)
- 7 oz / 200 g
- 2 tbsp
- olive oil
- 30 mL
- 1 can
- Compliments artichoke hearts, drained and halved
- 398 mL
- 10
- oil-packed sundried tomatoes, finely chopped
- 2 tbsp
- sliced green olives
- 30 mL
- 1 tsp
- finely grated lemon zest
- 5 mL
- 2 tbsp
- lemon juice
- 30 mL
- pepper to taste
Method
- Step 1
- On barbecue preheated to medium-high, grill salmon steaks 10 to 12 min; or until cooked through (or bake on parchment-lined baking sheet in 350°F/180°C oven for similar length of time, until cooked through).
- Step 2
- Meanwhile, heat oil in skillet. Stir in artichoke hearts, tomatoes and olives. Cook 2 to 3 min. Stir in lemon zest and juice. Season with pepper.
- Step 3
- Place salmon on plates. Top with artichoke mixture. Serve with brown rice or orzo, if desired.