Pan-roasted salmon with artichoke pilaf
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.
- 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
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.
Make the sauce
Calories: 630, Protein: 43 g, Fiber: 4 g, Total Fat: 32 g, Monounsaturated Fat: 18.5 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Sodium: 900 mg, Carbohydrates: 43 g, Added Sugar: 0 g.