Salmon with Cherry Tomatoes and Artichokes

Ingredients

• (You can start the quinoa first and it will be done about the same time the dish.)
• 1/3 cup low-sodium chicken or vegetable broth
• 1/4 cup onion, thinly sliced
• 1-2 cloves garlic, chopped or pressed
• 4 oz salmon fillet, cut into 1-inch pieces
• 1/4 cup cherry tomatoes, sliced in quarters
• 1/2 cup artichoke hearts (canned or bottled), sliced
• 1 cup broccoli, see instructions below
• 2 TBS minced basil
• 2 TBS minced parsley
• 1/4 tsp red chili flakes (optional)
• Sea salt to taste
• 2 tsp extra virgin olive oil
• 1 tsp lemon juice
• Serve over 1/2 cup cooked quinoa

Directions

1. Slice onion and chop or press garlic and let sit for 5 minutes.
2. Separate broccoli florets with small stems from the large, thick stem. Slice smaller stems into 1/4-inch pieces. Slice florets into 4-6 pieces. (You can also do this step in the food processor, using the s-blade and pulsing until evenly chopped. Be careful not to over-process.)
3. Measure out 1/3 cup broth. Heat 3 TBS of the broth in a covered skillet over medium high heat.
4. Sauté onion in the broth, covered, for 2 minutes.
5. Add broccoli and remaining broth, cover and cook for 2 minutes.
6. Add garlic, salmon, tomatoes, artichokes, and cook covered, for 2-3 minutes or until fish is flaky.
7. Turn off heat and add basil, parsley, chili flakes and salt and pepper to taste.
8. Transfer to a serving dish and drizzle with extra virgin olive oil and lemon juice. Serve with hot quinoa.
9. Serve with hot quinoa.

Foods in This Recipe