One-pan Salmon with Cream and Artichokes
🐟 Ingredients 🥬 • 1 tablespoon extra virgin olive oil • 4 (about 150g each) skinless salmon fillets • 1 large French shallot, finely chopped • 1 garlic clove, crushed • 125ml (1/2 cup) white wine • 185ml (3/4 cup) fish stock • Large pinch of Masterfoods Saffron • 125ml (1/2 cup) reduced-fat thickened cream • 1 bunch asparagus, trimmed, halved • 280g jar artichokes in brine, drained • 1 tablespoon baby capers • Fresh continental parsley leaves, to serve • Crusty bread, to serve
👉 Method 👈 • Heat half the oil in a large frying pan over medium-high heat. Season the salmon. Cook, turning halfway, for 2 minutes or until golden. Transfer to a plate. • Heat remaining oil in the pan over medium-low heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until soft. Add the wine and simmer for 2 minutes. Add the stock and saffron and simmer, stirring occasionally, for 3 minutes. • Stir in the cream, asparagus, artichokes and baby capers. Add the salmon to the pan and simmer for 4-5 minutes or until the salmon is just cooked through. Sprinkle with the parsley. Serve with bread.