With wild sockeye salmon now in season, this is the perfect time for this super-simple dinner. The recipe is adapted from Publix Apron's Simple Meals. This dinner is very quick to prepare, yet so tasty.
3 tablespoons ground coriander
1 teaspoon sea salt
1 teaspoon pepper
1 1/2 lb. salmon filets
2 tablespoons olive oil
In a small bowl, combine coriander, salt, and pepper. Rub mixture on both sides of salmon.
Place olive oil in a large saute pan. Heat oil on medium-high. Cook salmon until it flakes easily (3 to 4 minutes per side). Serve with Chickpea and Artichoke Salad.
Chickpea and Artichoke Salad
1/2 cup marinated artichoke hearts, finely chopped
1/2 cup canned chickpeas, drained and rinsed
5 oz. bag baby arugula
3 tablespoons balsamic vinegar
1/3 cup olive oil
1 teaspoon sugar
1/4 teaspoon sea salt
1/8 teaspoon pepper
Whisk vinegar, olive oil, sugar, salt, and pepper until blended.
Toss arugula, artichoke hearts, and chickpeas. Drizzle with dressing and toss. Serve topped with coriander crusted salmon.
This recipe is linked up at Friday Favorites, Remodelaholic's Anonymous, Tidy Mom, Chic and Crafty Party and House of Hepworths.
