Keep Dinners Simple With Giada De Laurentiis' Easy & Delicious One-Pan Salmon

Giada De Laurentiis has a satisfying and simple recipe that’s perfect for busy nights. She just shared her recipe for One-Pan Salmon with Artichokes and Sundried Tomatoes, which is elegant enough to share with company if need be, but won’t cause a build up of even more dishes during the busy weeknights.

On Jan 17, De Laurentiis shared a photo of the delicious recipe with the caption reading, “If you’re looking for a dinner that can take you from weeknight to weekend, this is it! Pan-sear the salmon until it’s golden brown and crispy, and then use the same pan to cook some of our favorite ingredients: artichoke hearts, shallots, sundried tomatoes and baby spinach. The presentation is absolutely impressive enough to serve when you’re entertaining, but clocking in at 20 minutes to throw it together, it’s a wonderful weeknight dinner as well. Tap the link in our bio for our One Pan Salmon with Artichokes and Sundried Tomatoes #recipe!”

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This fresh Mediterranean feast includes silky wilted baby spinach, tangy-sweet sundried tomatoes, elegant artichoke hearts, aromatic oregano and shallots, and succulent salmon. It’s cooked together with wine and butter which create a luscious sauce, but you don’t have to take out a whisk or saucier – everything is made right in the pan.

Even better? This recipe requires just 5 minutes of prep time, and is ready to be served in just 25 minutes total. If you’re the chef in the family, this weeknight recipe is easy enough that someone else can take the reigns at dinner time so you can rest up for your Thanksgiving cooking frenzy.

The key to building big flavor in this recipe is making sure that you really get a good sear on the salmon. It should be cooked on both sides until it reaches a deep golden brown. Then, butter and oregano are added to the pan to sizzle away with the fish for a minute, and that mixture is then used to baste the salmon.

When the dish is done, you can serve as-is, or you can spoon it over pasta, orzo, rice, or mashed potatoes so every last drop of those pan juices has somewhere to go.

See the whole recipe here!

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