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Roasted Salmon Fillets with Creamy Artichoke Sauce

4 servings


Gluten Free No Added Sugars

Nutritional Facts Per Serving

33.2 g
10.5 g
2.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 593
  • Fat 45.9 g
    • Saturated   20 g
    • + Trans 
  • Cholesterol 179 mg
  • Sodium   171 mg
  • Carbohydrate 10.5 g
    • Fibre   2.6 g
    • Sugars  
  • Protein 33.2 g
    • Vitamin A 28 %
    • Vitamin C 25 %
    • Calcium 10 %
    • Iron 11 %


Preheat the oven to 425 degrees F. Place the salmon, skin side down, in a baking dish lined with parchment paper. Drizzle and sprinkle with lemon juice and olive oil; season with salt and pepper. Bake 15 minutes, or until just cooked through.

While the fish cooks, add the wine and garlic to a skillet and cook until the wine is reduced by half. Mix in the whipping cream and simmer until the cream reduces and creates a lightly thickened sauce. Add the artichokes and simmer until just heated through, about 2 minutes. Stir in the basil, salt and pepper. Plate the salmon, top with sauce and serve.

Serving Suggestions

Serve the salmon with a vegetable and rice dish created from recipes in our website collection, such as Mixed Vegetable Rice Pilaf and Broccoli Casserole with Lemon and Red Pepper. The broccoli recipe serves 8, so divide it in half to get the same four portions the salmon recipe yields.

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