Roasted Salmon with caper anchovy butter and artichokes

SARASOTA, FL (WWSB) - It is time to get back to a healthier eating plan.

I definitely over indulged this holiday season and those lingering pounds are going to take strong exercise and light meals. While this dish does call for butter, you can omit the anchovy butter. Using spiralizer veggies is a wonderful substitute for a starch.


2 pounds salmon fillet

Kosher salt and fresh ground black pepper (I love the Florida Sunshine bend seasoning at Spice and Tea Exchange)

1 shallot diced

2 TBSP. fresh dill

Fresh lemon, juiced and zested

1 jar artichoke hearts drained and rinsed

3-6 TBSP olive oil

1 teaspoon anchovy paste

4 Tablespoons butter  divided

Fresh tarragon or cilantro leaves

Spiral zucchini noodles.

1 pinch crushed red pepper

2 cloves minced fresh garlic

Zest of extra lemon

1 pint grape tomatoes, sliced in half

Salmon preparation:

Place 2 Tablespoons olive oil in a large casserole dish

Place salmon in the dish and season with salt and pepper and any other citrus seasonings.

Mince shallots and herbs with lemon zest and lemon juice. Spread over salmon. Sprinkle with olive oil. Roast for 25 minutes for medium rare salmon. Mix 2 Tablespoons soft butter with anchovy paste

Top over hot salmon.

In a large sauté pan, melt butter and 2 Tablespoon olive oil. Add drained artichokes and a pinch of crushed red pepper. Add zucchini spiral noodles or regular pasta and sauté with grape tomatoes until tossed well. Top with roasted salmon.

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at