Makes 6 servings
2 tablespoons extra virgin olive oil
1 large onion, minced
1 tablespoon minced fresh thyme leaves
salt and black pepper
4 medium garlic cloves, minced or pressed
1/2 cup dry white wine (or 1/2 cup low sodium chicken stock)
1/2 cup freshly squeezed orange juice
1 32-ounce can diced tomatoes
1 tablespoon tomato paste
1 cup kalamata olives, pitted and chopped coarse
2 14-ounce cans artichokes, drained
salt and ground black pepper
6 5-ounce salmon filets
2 tablespoons chopped fresh parsley leaves
- In a large saute pan heat the oil over medium high heat. Add the onion and thyme; add a sprinkle of salt and pepper and cook, stirring often, until golden, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the wine and orange juice; bring to a simmer and cook, scraping any browned bits off the bottom of the pan, until reduced by half, about 8 minutes. Add the tomatoes and tomato paste; simmer until the sauce is slightly thickened, about 5 minutes. Add the olives and season with salt and pepper to taste.
- Place half of the artichokes in the bottom of a large baking dish. Pour the sauce over the artichokes and stir to combine. Nestle the salmon, skin side up, into the sauce, and bake until the fish flakes easily about 15 minutes (this will depend on the thickness of your fish).
- Transfer the salmon, skin side down, to a platter or individual plates and allow to rest for 5 minutes. Spoon some of the artichokes and sauce over top of the chicken. Sprinkle with the parsley before serving.