Pan-roasted salmon with artichoke pilaf

Dairy-Free, Soy-Free

2 Servings, 630 Calories/Serving

30 Minutes

Fregola is a tiny semolina pasta from Sardinia with a delicious, nutty flavor. Here, Chef Justine treats it like rice to make a pilaf that’s seasoned with artichokes, olives, lemon, and parsley.

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  • 1 to 2 shallots
  • ½ cup marinated artichoke hearts
  • 1½ ounces pitted Kalamata olives
  • Fresh oregano
  • Fresh flat-leaf parsley
  • 1 lemon
  • ½ cup fregola
  • Two 6-ounce wild Alaskan salmon fillets
  • 2 tablespoons butter (optional)
  • Smoked paprika salt (sweet smoked paprika- grey sea salt)



Prep the vegetables

  • Peel the shallots and cut into thin slices.
  • Coarsely chop the artichoke hearts.
  • Halve the olives lengthwise.
  • Pick the leaves from the oregano and coarsely chop. Discard the stems.
  • Pick the leaves from the parsley and coarsely chop. Discard the stems.
  • Zest the lemon and cut in half; juice one half and cut the other half into wedges.


Cook the fregola pilaf

In a pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the shallots, season with salt, and cook until just softened and starting to caramelize, 1 to 2 minutes.
Add the fregola and cook, stirring occasionally, until lightly toasted, 1 to 2 minutes.
Add 1½ cups water and bring to a boil. Reduce to a simmer, cover, and cook until tender, 18 to 20 minutes.
Remove from the heat, fold in the artichokes, olives, lemon zest, and half the parsley. Season with salt and pepper to taste, and cover. While the fregola cooks, prepare the salmon.


Cook the salmon

  • Pat the salmon dry, and season with salt and pepper.
In a pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon and cook until just done, 3 to 4 minutes on each side, depending on thickness. Transfer to a plate to rest.


Make the sauce

Remove the pan used to cook the salmon from the heat. Add the oregano and lemon juice, and whisk in the butter, if using. Alternately, whisk 1 tablespoon warm water into the pan. Season with salt and pepper to taste, and stir in the remaining parsley.



Transfer the salmon and fregola pilaf to individual plates. Top the salmon with the sauce, garnish with the smoked paprika salt. Serve with the lemon wedges on the side.

Nutrition per serving: Calories: 630, Protein: 43 g, Total Fat: 32 g, Monounsaturated Fat: 18.5 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Carbohydrates: 43 g, Fiber: 4 g, Added Sugar: 0 g, Sodium: 900 mg