Salmon Steaks with Artichokes and Sundried Tomatoes Recipe

Name: Salmon Steaks with Artichokes and Sundried Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 30 ml (2 tbsp.) Compliments Sliced Green Olives; 10 sundried tomatoes in oil, cut into small pieces; 1 can (398 ml) Compliments Artichoke Hearts, halved; 30 ml (2 tbsp.) olive oil; 4 salmon steaks, 200 g (7 oz.) each; 30 ml (2 tbsp.) lemon juice (keep zest to garnish); to taste pepper

Ingredients

30 ml (2 tbsp.) Compliments Sliced Green Olives
10 sundried tomatoes in oil, cut into small pieces
1 can (398 ml) Compliments Artichoke Hearts, halved
30 ml (2 tbsp.) olive oil
4 salmon steaks, 200 g (7 oz.) each
30 ml (2 tbsp.) lemon juice (keep zest to garnish)
to taste pepper

PREP TIME 5m	COOK TIME 15m	TOTAL TIME 20m
YIELD 4 servings

Instructions

Barbecue salmon steaks over medium-high heat on an oiled grill for 10 to 12 minutes or bake at 180°C (350°F)
Heat oil in a skillet and add artichoke hearts, tomatoes and olives.
Cook for 2 to 3 minutes.
Add lemon juice and season to taste.
Place steaks on plates and top with artichoke mixture and lemon zest.
Serve with brown rice or orzo.