Roasted Salmon With Artichoke Topping

1 day ago 2

Democracy Dies successful Darkness

Using frozen food -- which you tin roast present without defrosting -- makes this delicious double-decker look particularly convenient and economical.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

Four 6-ounce salmon fillets, caller oregon frozen (not defrosted)
1 spoon olive oil
One 12-ounce bundle frozen artichoke hearts, defrosted and finely chopped
1/2 cupful part-skim oregon whole-milk ricotta cheese
1/4 cupful packed chopped caller parsley
1/4 cupful freshly grated Parmigiano-Reggiano cheese
6 vacuum-packed sun-dried tomatoes, chopped
1 tablespoonful capers, drained
1 spoon minced garlic
1/2 spoon oversea salt
1/4 spoon freshly crushed achromatic pepper
1/4 spoon crushed reddish capsicum flakes

Nutritional Facts

Per serving (using part-skim ricotta)

Calories
390
Fat
17 g
Saturated Fat
5 g
Carbohydrates
15 g
Sodium
550 mg
Cholesterol
110 mg
Protein
44 g
Fiber
6 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Antonia Phelan Balazs.

Published January 18, 2017

Updated March 15, 2026