Balsamic-Roasted Salmon With Artichoke Gremolata
This dish is restaurant-worthy, a cinch to make, and packed with UC remission-friendly ingredients.
Salmon is considered a superfood for good reason: It's a rich source of vitamin D, which may help quell inflammation in the intestines; it's packed with omega-3s, and is also a great source of lean protein. It deserves a place on every UC-friendly shopping list! Get the scoop on how we developed our UC Cooking Club recipes!
- 4 (6-oz.) salmon fillets
- ½ tsp. kosher salt
- 3 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. balsamic vinegar
- 2 tsp. Dijon mustard
- 2 tsp. honey
- ½ cup canned artichoke hearts in brine, finely chopped
- 1 Tbsp. finely chopped pine nuts (or raw slivered almonds)
- 1 garlic clove, minced
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. fresh chopped parsley
- ½ tsp. black pepper
- 2 cups lower-sodium vegetable broth
- 1 ⅓ cup dry pearl couscous
- 2 cups fresh spinach
- ¾ cup halved cherry tomatoes
- Place salmon in a wide-rimmed bowl and season with salt. Combine 1 Tbsp. oil, vinegar, mustard, and honey in a small bowl; stir with a whisk. Reserve 2 Tbsp., then pour remaining mixture over salmon and let stand 15 minutes.
- Meanwhile, combine artichokes, pine nuts, garlic, lemon juice, parsley, black pepper, and remaining 2 Tbsp. olive oil in a bowl; mix well. Set aside.
- Bring broth to a boil in a medium saucepan. Add couscous, reduce to a simmer, cover and cook until tender, about 15 minutes. Remove from heat and stir in spinach and tomatoes. Cover to keep warm.
- Preheat oven to 450°F. Place salmon on a foil-lined baking sheet and bake for 8 minutes. Remove from oven and brush with reserved marinade; place back in the oven, and bake for 5 more minutes.
- Divide couscous mixture evenly between each of 4 bowls. Top each serving with 1 salmon fillet and 2 heaping Tbsp. artichoke gremolata.