Mangrove Atlantic Salmon

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Serves 1


8oz salmon filet

1 TBSP Olive oil

3 cloves Garlic, minced

2 TBSP Butter

¼ cup Cherry tomatoes, halved

¼ cup Artichokes, quartered

¼ cup dry White wine

1 cup Chicken stock

½ cup Spinach

1/3 cup Yellow rice, prepared

1/3 cup Zucchini & squash, sliced and sautéed


Season both sides of the salmon filet with salt and pepper; drizzle olive oil into pan and once hot, place salmon in pan and sear for 60 seconds, then flip and put the pan in the oven for 8 minutes

Meanwhile: In a different sauté pan, combine the butter, cherry tomatoes, and artichokes, and half the garlic; sauté until garlic becomes fragrant (about 1-2 minutes)

Add the white wine and chicken stock and boil until the mixture is reduced by 1/3, about 3-4 minutes

Add the rest of the garlic and the spinach, season with salt and pepper, stir until spinach is wilted

Remove the salmon from the oven and place over prepared rice pilaf and sautéed vegetables, pour pan sauce over salmon and serve