Salmon with Black Olive Vinaigrette and Braised Art

Name: Salmon with Black Olive Vinaigrette and Braised Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 1/2 cup freshly squeezed lemon juice; 1 cup chicken or vegetable stock; 3 sprigs fresh thyme; 3 sprigs parsley; 3 cloves garlic, finely chopped; 1 1/2 teaspoons kosher salt; 3 whole black peppercorns; 8 large artichoke hearts; 1/2 cup olive oil; 1/4 cup red wine vinegar; 1/2 cup seeded nicoise olives; 1 teaspoon chile de arbol powder; 2 cloves garlic, finely chopped; 1 teaspoon Dijon mustard; 1 tablespoon honey; Salt and freshly ground pepper; 4 salmon fillets, 6 ounces each; Black olive vinaigrette; Salt and freshly ground pepper

Servings: persons

1/3 cup olive oil
1/2 cup freshly squeezed lemon juice
1 cup chicken or vegetable stock
3 sprigs fresh thyme
3 sprigs parsley
3 cloves garlic, finely chopped
1 1/2 teaspoons kosher salt
3 whole black peppercorns
8 large artichoke hearts
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup seeded nicoise olives
1 teaspoon chile de arbol powder
2 cloves garlic, finely chopped
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
4 salmon fillets, 6 ounces each
Black olive vinaigrette
Salt and freshly ground pepper

1
Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer.
2
Place the artichoke hearts a small baking dish and pour the mixture over them.
3
Cover and bake in the oven for 30 to 40 minutes, or until tender.
4
Serve with lots of bread to sop up juice.
5
Combine all ingredients in a blender and blend until smooth.
6
Season with salt and pepper to taste.
7
Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over.
8
Marinate for 15 minutes.
9
Preheat grill or grill pan over high heat.
10
Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/3 cup olive oil, 1/2 cup freshly squeezed lemon juice, 1 cup chicken or vegetable stock, 3 sprigs fresh thyme, and more.

Yes, Salmon with Black Olive Vinaigrette and Braised Artichokes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon with Black Olive Vinaigrette and Braised Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions