Citrus Salmon with Tarragon Artichokes

Still not sure what to make for your significant other or family tonight? Why not try this heart-healthy meal?

This salmon dinner is full of fresh flavor that makes me think of spring. Instead of the usual dill, I used the cilantro I had on hand. The oranges and lemons brighten and add a little sweetness.

Plus, the main dish looks so pretty.

To me, though, the artichokes and tarragon steal the show. When sautéed together, the flavor combination is simply amazing.

And after eating such a healthy dinner, you won't have to feel guilty about indulging in some Valentine's Day chocolates or dessert.

Mangia! Mangia!
Andrea

Citrus Salmon with Tarragon Artichokes
Recipe inspired by Costco and Sunkist

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
Zest of 1 lemon
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh flat leaf parsley, chopped
2 thinly sliced green onions
Salt and pepper
1 salmon fillet, 2-3 pounds
1-2 Cara Cara oranges, thinly sliced
1-2 lemons, thinly sliced

Preheat oven to 350 degrees. Spray a large foil pan with cooking spray, or line a baking sheet with foil and then coat with cooking spray.

Pat fish dry with paper towels and place skin-side down in pan.

Mix together first 7 ingredients – olive oil through green onions. Stir to combine. Add salt and pepper to taste.

Spread herb mixture evenly on top of salmon.

Then lay orange and lemon slices on top of herb mixture, slightly overlapping the slices.

Bake for 30 minutes or until salmon easily flakes when checked.

Tarragon Artichokes

1-2 tablespoons olive oil
1 large jar of whole artichoke hearts (about 2 pounds), drained
1 tablespoon chopped fresh tarragon
Salt and pepper

Warm oil in skillet over medium-high heat. Add artichokes and saute until just beginning to brown.

Add tarragon and sprinkle with salt and pepper. Continue to cook until artichokes have some darker brown spots.

Serve warm.