Salmón con cereales y alcachofas crujientes

Ingredientes

• 1/2 x 280g jar Inspired to Cook Quartered Artichoke Hearts, plus 2 tsp oil from the jar
• 1 x 240g pack skin-on salmon fillets
• 1 x 250g pouch Merchant Gourmet 5 Glorious Grains
• 1 medium-to-large courgette (about 200g), coarsely grated
• 3 tbsp Taste the Difference Green Goddess Dressing

Preparación

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7. Use a fork to drain the artichokes onto a plate, then pat them dry with kitchen paper. Place in a bowl and coat with 1 teaspoon of oil from the jar, then season. Spread out on a lined baking tray and roast for 18-20 minutes, turning halfway, until dark golden and crispy.

2. 2

   Meanwhile, heat 1 teaspoon of artichoke oil in a nonstick frying pan over a medium heat. Fry the salmon, skin-side down, for 1-2 minutes, until the skin is golden and has started to crisp. Turn over and transfer to the tray of artichokes for the final 10 minutes of cooking.

3. 3

   Return the frying pan to a medium-low heat. Add the grains, courgette and 1 tablespoon of water and cook for 2-3 minutes, stirring occasionally. Reduce the heat to low, add half the dressing and toss to combine. Season to taste. Divide between shallow bowls, add the crispy artichokes and salmon, then drizzle over the remaining dressing to serve.