Mediterranean Salmon with an Herb Compound Butter

Fish Market Day 2. This will make sense if you read yesterday's post in with the Seared Ahi (read it, now). Day 3 will be tomorrow. (Short version... I bought a lot of local fish at a fish market.) And since I don't have a husband for a few days, I'm also removing all the starchy carby foods from my dinner. Honestly, so far I don't feel like I'm missing out. This dish had a wonderful acidic flavor to it. The artichoke hearts, cherry tomatoes, capers and spinach added a beautiful depth to the rich salmon. I also topped it with an herb compound butter I had in my freezer. I will provide the link below. Make sure you add it, I would consider it a key aspect of this recipe. (Compound butters are great because they add a ton of flavor to food and look fancier than they are. This lemon herb compound butter had been in my freezer for 3 months and you wouldn't have known.) Serves 2

Ingredients: 2 salmon filets 1 package cherry tomatoes 1 lemon 5 garlic cloves large handful or two of spinach 12 oz jar artichoke hearts, drained 1/4 cup capers 1 tsp olive oil 1 tsp salt (and and bit more for seasoning 1 tsp pepper (and a bit more for seasoning) pinch of red pepper flakes Lemon Herb Compound Butter

Instructions: 1. In a sauté pan, combine the drained artichoke hearts, halved cherry tomatoes, minced garlic, the olive oil, lemon (juiced,) 1 tsp salt,1 tsp pepper, red pepper flakes and the capers. Stir on a medium heat for 5 minutes or until the tomatoes begin to wrinkle. Add the spinach and cook for a few more minutes.

2. Heat another pan with a little bit of olive oil. Salt and pepper the salmon to taste.

3. Gently place the salmon in the pan and cook each side for roughly 3-4 minutes. (I like my salmon a little pink in the middle. You can use a meat thermometer if you're one of those people. Haha.) 4. Plate the artichoke tomato mix topped with the salmon and then the compound butter. Its easy... Enjoy!