Name: Lemon Artichokes Baked Salmon
Yield: 4
Cuisine: Italian
Ingredients: Salmon Slices: 800 g; Extra Virgin Olive Oil: 100 ml; Lemon Juice: 1; Parsley: 1 tuft; Garlic: 1/2 clove; Salt: to taste; Black Pepper: to taste; Artichokes: 4; Lemon Juice: 1; Vegetable Broth: 150 ml; Garlic: 1 clove; Salt: 1 pinch; Extra Virgin Olive Oil: to taste

Cuisine:

Italian

Norwegian baked salmon flavoured with lemon

38
Serves 4
Easy

Ingredients

800 g Salmon Slices
4 pieces
100 ml Extra Virgin Olive Oil
1 Lemon Juice
1 tuft Parsley
1/2 clove Garlic
to taste Salt
to taste Black Pepper
For Artichoke
4 Artichokes
1 Lemon Juice
150 ml Vegetable Broth
1 clove Garlic
1 pinch Salt
to taste Extra Virgin Olive Oil

Directions

A recipe for all fish lovers cooked in a simple way to preserve all the authentic and genuine taste.
The Lemon Artichokes Baked Salmon is in fact a rich and inviting second dish with slices of Norwegian salmon cooked in the oven with an emulsion of oil, lemon and parsley and served on a bed of sautéed artichokes.
You’ll Impress your friends with a second course of fish with a refined taste and you can change the side dish to match according to your tastes and preferences!

Steps

1 Done	To prepare the Lemon Artichokes Baked Salmon, start with artichokes that will accompany the salmon (if you prefer you can also clean the artichokes with gloves so as not to stain your fingers). In a large bowl pour cold water and squeeze the juice of a lemon; the water will not make the artichokes black as you cut them. Then remove all the stalk of artichokes with a knife, then remove the outer leaves with your hands until you reach the tender and white ones. Once the outer leaves have been removed, cut the tips of the artichoke then divide it in half. Then with a small knife remove the inner beard of the artichoke. Cut the artichokes into thin slices, then pour them hand to hand into the bowl with water and lemon. When you have finished the artichokes, drain them.
2 Done 10	Then in a large pan pour a little oil and the peeled garlic clove. Then pour the drained artichokes, stir and add a pinch of salt. Pour the vegetable broth into the pan to facilitate cooking and cook for about 10 minutes the artichokes over high heat, adding hand to hand more ladles of vegetable stock.
3 Done	While the artichokes are cooking, chop the parsley. Then squeeze the juice of a lemon. Then in a small bowl pour 100 ml of oil, the juice of the lemon squeezed and mix to emulsify the two liquids. Add the black pepper and salt to taste, then half a peeled garlic clove and chopped parsley. Stir again to mix the ingredients.
4 Done 10	So take the fresh Norwegian salmon, remove the most noticeable thorns with the help of a tweezers then place them on a baking tray lined with baking paper and brush each slice with the emulsion of oil and lemon. You can also leave a little emulsion aside to add it at the end of cooking. When you have finished sprinkling the slices with the emulsion, bake at 220 degrees for about 8-10 minutes: in fact, the salmon does not have to cook a lot to keep its meat tender and tasty. Halfway through cooking, turn the slices on the other side, then take them out and add the artichokes and the left emulsion.