Recipe courtesy of Ryan Briggs

Herb Crusted Salmon and Artichokes Sauteed in Herb-Infused Butter

Save Recipe
  • Total: 2 hr 35 min
  • Prep: 15 min
  • Cook: 2 hr 20 min
Share This Recipe


Herb Crusted Salmon:

2 pounds salmon fillet

Salt and pepper

1 shallot

4 cloves garlic

1 or 2 tablespoons fresh dill

1 or 2 tablespoons fresh lemon thyme

1 or 2 tablespoons fresh cilantro

Lemon zest

1 yellow chile

1 lemon, juiced

3 tablespoons olive oil

Artichokes Sauteed in Herb Infused Butter:

2 tablespoons olive oil

2 tablespoons butter

1/2 white onion, diced

4 cloves garlic

Chile flakes to taste

1 tablespoon fresh lemon thyme

1 tablespoon fresh chives

2 large globe artichokes halved, trimmed, choke removed

Water - enough to steam artichokes


  1. For the salmon: Oil the bottom of a casserole dish. Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice, olive oil. Cover salmon with mixture, and place in a preheated 350 degree oven for 25 to 30 minutes or until a fork pulls out smoothly from thickest part of the salmon.
  2. For the artichokes sauteed in herb infused butter: In a large skillet over medium high heat, add butter and oil. Saute onions, garlic, chile, herbs, reduce heat, making sure garlic doesn't burn. Once oil is infused, place artichoke, heart side down, into oil. Saute for a few minutes, and then add enough water to steam them. Cover and reduce heat. Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily. More water will need to be added to the pan periodically. Serve with lemon-garlic-butter for dipping.