Ingredients
| Pastene Extra Virgin Olive Oil | ||
| 2 | skinless salmon fillets | |
| 1 | lemon, juiced | |
| salt and black pepper to taste | ||
| 1 Tbsp | Pastene Hot Crushed Peppers | |
| 1 | head of broccoli, cut into florets | |
| 1 | 9.9 oz jar Pastene Baby Artichokes, drained | |
| 1 | 14 oz can Pastene Small Whole Cherry Tomatoes | |
| 2 tsp | Pastene Minced Garlic | |
| 2 Tbsp | chopped fresh oregano or 2 tsp dried | |
| ½ cup | Pastene Pitted Castelvetrano or Kalamata Olives |
Directions
- Heat olive oil in a sauté pan on medium high heat. Meanwhile rub both sides of the salmon with the oil and lemon juice. Sprinkle with salt and pepper and hot crushed peppers.
- Place fillets in the skillet and sear until crisp, about 2 to 3 minutes. Flip and cook on other side for about 1 minute. Be careful not to overcook. Remove salmon from pan to a plate.
- Add another drizzle of olive oil to the same pan and add the broccoli florets. Cook, moving them around the pan, until crisp and tender, about 5 minutes. Next add the artichokes and saute until there is a little color on them. Add the tomatoes, garlic, oregano and salt and pepper. Gently cook over medium heat until warmed and combined.
- Sprinkle the olives over the sauce and put the salmon back in the pan to warm.
- Plate with vegetables and sauce around each piece of salmon.
