Salmone Alla Toscana

• salmon fillets (6 oz each)↗4
• marinated artichoke hearts1⁄2 cup
• fennel bulb, chopped↗1
• sun-dried tomato, chopped↗1⁄2 cup
• fresh spinach↗1 lb
• garlic cloves, chopped↗3
• extra virgin olive oil↗5 tablespoons
• fresh dill, chopped↗3 teaspoons
• lemon juice↗1⁄2 cup
• salt↗1⁄4 teaspoon
• fresh ground black pepper↗1 teaspoon

Step-by-step instructions

1. 1

   Heat oven to 400°F

2. 2

   In a shallow baking dish, lightly coat the bottom with 1 tbls of olive oil.

3. 3

   Place salmon, skin side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbls of olive oil over salmon and set aside.

4. 4

   In a frying pan heat the remaining olive oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.) Saute for about five minutes.

5. 5

   Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.

6. 6

   Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.

7. 7

   Thoroughly wash spinach and steam until wilted.

8. 8

   Place salmon on a plate of spinach, top with mixture and serve.