Monterey Bay salmon with sweet potatoes and grilled ArtiHearts

This quick winter dinner is full of flavor and freshness. Recipe courtesy of Janet Melac, chief of research and development for Monterey Farms, which produces the ready-to-eat, packaged artichoke hearts used in the dish.

Ingredients

Salmon
6 (6-oz.) pieces wild salmon, skin-on and scales removed
2 tbsp. olive oil
Sea salt and fresh ground pepper

Vegetables
4 tbsp. unsalted butter
3 sweet potatoes, peeled and diced the same size as the ArtiHearts
1 (6-oz.) package Monterey Farms Grilled ArtiHearts
Juice of 1/2 lemon
Salt and pepper
Chopped Italian parsley or fennel fronds

Directions

For salmon: Heat olive oil in a sauté pan over medium-high heat. Score skin and season fish with salt and pepper. Place skin-side down in hot oil. Cook until skin is crispy, shaking pan to prevent fish from sticking. Turn fish over and continue cooking until medium rare. Remove and keep warm.

For vegetables: Add butter to hot pan, then add sweet potatoes. Sauté over medium heat for 5 to 7 minutes, until golden brown. Add ArtiHearts and sauté just long enough to heat through with sweet potatoes. Squeeze lemon juice over vegetables and serve with salmon. Season with salt and pepper. Garnish with chopped parsley or fennel fronds.

Serves 6