Salmon with lemon-oregano sauce and artichoke-fregola pilaf | Sunbasket

Salmon with lemon-oregano sauce and artichoke-fregola pilaf | Sunbasket

sunbasket.com

Toasted pearls of this Sardinian pasta add nutty flavor to a Mediterranean-inspired pilaf that’s perfect with pan-roasted salmon.

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Ingredients

  • 1 or 2 shallots
  • ½ cup cooked quartered artichoke hearts
  • 1½ ounces pitted Kalamata olives
  • 1 lemon
  • 6 or 7 sprigs fresh flat-leaf parsley
  • ½ cup fregola
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 3 sprigs fresh oregano
  • 2 tablespoons unsalted butter (optional)
  • ½ teaspoon sweet smoked paprika

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