Crab and Artichoke Salmon

December 30, 2017

 

I seem to have an obsession with salmon...I make it all the time!  My daughter absolutely loves my salmon and says I can make it 100 different ways. My son doesn't normally like salmon at all but seems to love this particular recipe. Not only do I love the flavor of salmon but I love the nutritional content it has.  When it's wild-caught and not farmed, salmon is one of the most nutritious foods on the planet.  Salmon possesses one of the highest omega-3 contents (omega-3 is an anti-inflammatory nutrient and also increases the efficiency of our brain function), and is also packed with tons of other vitamins and minerals such as Vitamin B 12, Vitamin D, Selenium, Vitamin B 3, Vitamin B 6, Potassium...the list goes on.  It's extremely important to eat wild-caught salmon in lieu of farm raised because farm-raised can contain a significant level of toxins, pesticides and antibiotics and sometimes are fed a reddish-pink dye to make their flesh an unnatural red color.  You don't want to feed that to your family.

 

Salmon is a very versatile fish and I've experimented with many sauces and toppings and just about anything works.  This recipe is truly one of my family favorites.  I encourage you to pair it with a green veggie like asparagus or spinach and maybe roasted carrots or squash.  I hope you enjoy this recipe as much as we do!!

 

Crab and Artichoke Salmon

  • 4 Salmon fillets

  • 4 Tbs. Olive Oil, divided

  • Pinch of Pink sea salt

  • Pinch of Pepper

  • ¼ C. mushrooms, finely diced

  • ¼ C. Crab meat, lump or shredded

  • ¼ C. Marinated Artichoke Hearts, chopped

  • 1 tsp. Fresh parsley, finely chopped

  • 1 tsp. Fresh thyme, finely chopped

  • 1 Clove garlic, minced

  • Pinch of Pink sea salt

  • Pinch of Pepper

 

Preheat oven to 400°.  Place salmon fillets in 9 x 13 baking pan and brush with 1 Tbs. olive oil.  Sprinkle salt and pepper over fillets. Bake for 12-15 min.

While salmon is cooking, sauté garlic and mushrooms in 1 Tbs. olive oil for 2-5 minutes.  Add crab meat, artichoke hearts, parsley, thyme, garlic, salt, and pepper and saute another 3-5 minutes.  When thoroughly heated, pour in 2 Tbs. olive oil and let simmer for a few minutes.

Once salmon has cooked, pour crab sauce over fillets

 

and serve.

Serves 4.

 

 

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