Salmon with crispy artichoke grains
Prep time: 25 minsTotal time: 
Salmon with crispy artichoke grains
So much more than the sum of its parts, this five-ingredient supper is made for summer. Roasting jarred artichokes in a little of their oil concentrates their flavour and turns them crisp and golden
Prep time: 25 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- ½ x 280g jar Inspired to Cook Quartered Artichoke Hearts, plus 2 tsp oil from the jar
- 1 x 240g pack skin-on salmon fillets
- 1 x 250g pouch Merchant Gourmet 5 Glorious Grains
- 1 medium-to-large courgette (about 200g), coarsely grated
- 3 tbsp Taste the Difference Green Goddess Dressing
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Use a fork to drain the artichokes onto a plate, then pat them dry with kitchen paper. Place in a bowl and coat with 1 teaspoon of oil from the jar, then season. Spread out on a lined baking tray and roast for 18-20 minutes, turning halfway, until dark golden and crispy.
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Meanwhile, heat 1 teaspoon of artichoke oil in a nonstick frying pan over a medium heat. Fry the salmon, skin-side down, for 1-2 minutes, until the skin is golden and has started to crisp. Turn over and transfer to the tray of artichokes for the final 10 minutes of cooking.
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Return the frying pan to a medium-low heat. Add the grains, courgette and 1 tablespoon of water and cook for 2-3 minutes, stirring occasionally. Reduce the heat to low, add half the dressing and toss to combine. Season to taste. Divide between shallow bowls, add the crispy artichokes and salmon, then drizzle over the remaining dressing to serve.
