Salmon Romano Recipe
Artichoke hearts, capers, sun-dried tomatoes, lemon butter white wine, complemented with sautéed spinach
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté until wilted, about 3-4 minutes. Season with salt and pepper, then remove from the skillet and set aside.
- 2
Cook the Salmon
In the same skillet, add the remaining tablespoon of olive oil. Season the salmon fillets with salt and pepper, then place them in the skillet. Cook for 4-5 minutes on each side or until cooked through and flaky. Remove the salmon and set aside.
- 3
Make the Sauce
In the same skillet, add the sun-dried tomatoes, artichoke hearts, and capers. Sauté for 2-3 minutes. Then, add the white wine and lemon juice, bringing it to a simmer. Let it reduce for about 5 minutes.
- 4
Incorporate Butter
Once the sauce has reduced, lower the heat and stir in the butter until melted and the sauce is creamy.
- 5
