- 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.
Tips
Substitute with halibut or Coho salmon steaks.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
