Roasted Salmon & Artichoke Recipe by Jamie Oliver

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Preheat the oven to 220°C (425°F). Line a large baking tray with greaseproof paper and rub it with a little oil.
2. Lay 8 lengths of butcher's string across the tray, 5 cm apart. Place one salmon fillet on top, skin side down.
3. Toast the almonds in a dry pan until golden, then process them with the peeled garlic, lemon zest, torn ciabatta and black pepper until finely chopped. Spread the crumbs over the salmon.
4. Trim the fresh artichokes: cut 2 cm off the stalks, peel off the tough outer leaves, trim the heads to 3 cm and rub with lemon as you go. Halve them, scoop out the chokes and finely slice.
5. Drain and roughly slice the jarred artichoke hearts, keeping the oil.
6. Fry all the artichokes in 1 tablespoon of artichoke oil over high heat for 2 minutes. Add the chopped mint leaves and remove from the heat.
7. Spoon the artichoke mixture over the crumbs, drizzle with 1 more tablespoon of artichoke oil, and lay the second fillet on top, skin side up. Arrange the bacon in a criss-cross and scatter the thyme sprigs over.
8. Tie the string around both fillets to secure the filling. Drizzle with a little artichoke oil and sprinkle any loose crumbs over the top.
9. Place in the middle of the oven and immediately reduce the heat to 180°C (350°F). Roast for 35 to 40 minutes, until the bacon and salmon skin are golden and crisp.
10. Rest for 10 minutes before serving with lemon wedges.

Summarized from Jamie Oliver's video. Watch it for the details.

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