Pan Seared Salmon topped with Tomato & Golden Raisin Jam, with Artichoke Heart & Parmesan Mashed Yukon Potatoes, Sautéed Baby Spinach served with Artichoke, Olive & White Bean Salad

Dice fresh tomatoes and finely chop golden raisins. Mince a small onion and a few cloves of garlic. Measure out sugar, red wine vinegar, olive oil, and a pinch of salt and pepper.

Prepare the Jam Ingredients

In a saucepan over medium heat, warm olive oil. Add onions and garlic, sauté until translucent. Add diced tomatoes and golden raisins. Stir in red wine vinegar and sugar. Simmer uncovered for 25-30 minutes, stirring occasionally, until thick and jam-like. Season with salt and pepper to taste. Set aside to cool.

Cook the Jam

Peel and quarter Yukon Gold potatoes. Place in a pot with salted water. Bring to a boil, reduce to a simmer, and cook until fork tender, about 15-20 minutes.

Boil the Potatoes

Drain the potatoes and return to the pot. Add butter, milk or cream, and mash until smooth. Mix in chopped artichoke hearts and freshly grated Parmesan. Season with salt and pepper to taste.

Mash the Potatoes

In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add baby spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper. Set aside and keep warm.

Cook the Spinach

In a bowl, combine chopped marinated artichoke hearts, sliced olives (green or kalamata), and rinsed canned white beans. Add chopped fresh parsley.

Combine Salad Ingredients

Drizzle with olive oil and lemon juice. Add salt and pepper to taste. Toss to combine and refrigerate until ready to serve.

Dress the Salad

Pat salmon fillets dry and season both sides with salt and pepper.

Prepare the Salmon

Heat a non-stick skillet with olive oil over medium-high heat. Place salmon fillets skin-side down, sear for 3-4 minutes until crispy. Flip and cook another 2-3 minutes until just cooked through.

Sear the Salmon

During the last minute of cooking, spoon tomato and golden raisin jam over each fillet. Turn off heat and let it warm through slightly.

Top with Tomato Jam

Spoon a serving of mashed Yukon potatoes onto each plate. Place the spinach alongside. Set the jam-crusted salmon atop the potatoes. Serve with a scoop of the artichoke, olive, and white bean salad on the side. Garnish with fresh herbs if desired.

Olive oil

Salt

Black pepper

Garlic

Lemon juice

Cherry tomatoes

Golden raisins

Red onion

Apple cider vinegar

Brown sugar

Ground cumin

Chili flakes

Salmon fillets

Yukon gold potatoes

Artichoke hearts (chopped)

Parmesan cheese (grated)

Butter

Heavy cream

Baby spinach

Kalamata olives (pitted & chopped)

Canned white beans (drained & rinsed)

Cherry tomatoes (halved)

Red onion (thinly sliced)

Fresh parsley (chopped)

Red wine vinegar

Tomato Jam Crusted Salmon

Make Tomato Jam Crusted Salmon Recipe in just 1h . Pan Seared Salmon topped with Tomato & Golden Raisin Jam, with Artichoke Heart & Parmesan Mashed Yukon Potatoes, Sautéed Baby Spinach served with Artichoke, Olive & White Bean Salad

Tomato Jam Crusted Salmon Recipe

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