Salmon Stuffed w/Artichoke & Sun-Dried Tomatoes w/a Creamy Caper Sauce

Stuffed Salmon2 8oz. salmon filets
2 artichoke hearts
1 TBS sun-dried tomatoes
2 TBS minced onion
1tsp minced garlic
Salt & pepper to taste
½ tsp fresh chopped parsley
2 TBS Italian bread crumbs
2 TBS extra virgin olive oil

Caper Sauce:
1 cup heavy whipping cream
1 TBS white wine
1 TBS capers w/ some juice
A dash of black pepper

Sautéed baby spinach


To make the stuffing, sautee the garlic and onion in olive oil, add chopped artichoke and sun-dried tomatoes season with salt, pepper and parsley. Sprinkle in the bread crumbs and mix well.

For the salmon, cut the side to form a pocket for the stuffing. After stuffing the salmon, drizzle with olive oil and season with salt and pepper, heat an oven proof skillet and pan sear the salmon on both sides and place in the oven at 350 for about 10-12 minutes.

Make the sauce while salmon is in the oven; reduce the cream and wine in a sauce pan, when it is thick and creamy add the capers and pepper and set aside.

Next in another skillet, heat with olive oil, add baby spinach and season with salt and pepper, sautee lightly. On two warm plates divide the spinach, place the salmon filets on top of the spinach and spoon the caper sauce over the salmon.

Serve immediately.