Salmone Positano Recipe
Atlantic Salmon, Artichoke Hearts, Cherry Tomato in a Lemon White Wine Sauce.
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.
Salmon
Vegetables & Aromatics
Lemon White Wine Sauce
Finishing & Serving
Method
Salmon
Prepare and season
Pat salmon fillets dry with paper towels. Season both sides with kosher salt (about 1/4 tsp per side) and freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other ingredients.
Sear the salmon
Heat 2 tbs extra-virgin olive oil in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Place fillets presentation-side down (skin side down if skin-on). Sear without moving for 3-4 minutes until a golden crust forms. Flip carefully and cook the second side 2-3 minutes for medium (internal temp ~125-130°F / 52-54°C) or longer to desired doneness. Transfer salmon to a plate and loosely cover with foil to rest while you make the sauce.
Vegetables & Aromatics
Add artichokes and tomatoes
Add the drained, quartered artichoke hearts and halved cherry tomatoes to the skillet. Cook 3-4 minutes, stirring occasionally, until tomatoes begin to soften and artichokes lightly brown at the edges.
Lemon White Wine Sauce
Deglaze and reduce
Increase heat to medium-high and pour in 3 tbs dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half (1-2 minutes).
Build the sauce
Add 1/2 cup low-sodium stock and 3 tbs fresh lemon juice. Stir in 1 tsp lemon zest and 1/4 tsp red pepper flakes. Bring to a gentle simmer and reduce 2-3 minutes until slightly thickened.
Finish with butter and herbs
Lower heat to low. Whisk in 2 tbs unsalted butter, one tablespoon at a time, until the sauce is glossy and emulsified. Stir in 2 tbs chopped fresh parsley. Taste and adjust seasoning with salt and pepper as needed.
Return salmon to pan
Nestle the seared salmon fillets back into the skillet on top of the vegetables and spoon some sauce over each fillet. Cook 1 minute more to rewarm the fish and marry flavors (do not overcook).
Finishing & Serving
Transfer salmon fillets to warmed plates or a serving platter. Spoon remaining artichoke-tomato sauce over each fillet. Sprinkle torn basil leaves and additional chopped parsley if desired. Serve with lemon wedges on the side for extra brightness.