Roasted Tomatoes, Artichokes and Basil Salmon

Written by Hannah Banner

Salmon is not only something delicious to add to your diet but also very healthy. This is my version of seared salmon with sweet tomatoes and mild artichokes. The basil gives it a very fresh light taste as well as a dose of beautiful color.

Makes 6 servings

Roasted Tomatoes, Artichokes and Basil

6 roma tomatoes chopped

2 tablespoons brown sugar

3/4 teaspoon salt

1/2 teaspoon black pepper

1/3 cup extra-virgin olive oil

2 garlic cloves, finely chopped

1 small jar artichoke hearts chopped

10 fresh basil leaves

1 cup olives (optional)

2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced

2 tablespoons fresh lemon juice

Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes.

Add tomatoes and artichoke hearts. Stir in basil leaves, brown sugar, salt, pepper, lemon and lemon zest. Let simmer.

From there prepare couscous according to package instructions. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons olive oil. Season with salt.

For salmon

6 pieces wild salmon fillet with skin (preferably center cut) I used steaks

1 teaspoon olive oil

1/2 teaspoon salt

1 box couscous prepared

Roast salmon while couscous stands:

Preheat oven to 500 degrees.

On your stove top heat a skillet over medium high, heat a few tablespoons oil until sizzling. Salt and pepper both sides of salmon and sear on both sides for 2 to 3 minutes.

Transfer salmon to preheated oven for 6 to 8 minutes or until heated through. Remove from oven and drizzle with olive oil and sprinkle with salt.

Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Top with the warm tomato mixture and garnish with basil leaves.