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Baked Salmon with Artichoke Dressing

I was tired and almost didn't capture this creation in a blog. I'm glad I did because it was a hit with Mr. B. This dish has a citrus saucy taste, rendered from the lemon juice and artichoke. Try it!

baked salmon & artichoke
baked salmon & artichoke
2 pkgs frozen salmon
1/4 c. olive oil
6 cloves chopped garlic (not pictured)
1/2 tsp. black pepper
1/4 c. lemon juice
large baking pan
metal spatula
approximately 8 pieces

baked salmon & artichoke
Drizzle olive oil in bottom of baking pan.
Lay salmon on oil, flip to coat other side, turn back over.
Add black pepper. Add chopped garlic.
Broil at 425 degrees for 20 minutes.

1 tbsp. olive oil
1 small jar of artichoke hearts
1/2 diced color bell peppers
1/2 c. Mexican green onions (not pictured)
1/2 pint whipping cream
wooden spoon
approximately 6 cups
baked salmon & artichoke
Heat olive oil.
Add veggies and artichoke.
Simmer for 5 minutes with lid on pan.
Add cream.
Simmer for 5 minutes with lid off pan.
Spoon over cooked salmon before serving.                                  

2 c. 4 grain rice blend
1 tbsp. olive oil
1 tsp. chicken bouillon
1 tsp. safflower leaves
wooden spoon
large baking pan
approximately 4 cups
baked salmon & artichoke
Cook rice as suggested.
Stir in olive oil.
Stir in chicken bouillon.
Fold in safflower.
Serve alongside the salmon and artichoke 


  1. Replies
    1. It's ONE OF my faves, too CGPlenty because it's versatile in that you can eat it cooked or raw. Either way, it doesn't take long to cook either.


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