1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Working with one artichoke at a time and using a serrated knife, begin by trimming the top third off the top of the artichoke. Cut ½ inch off the stem end; peel stem, leaving only the tender inner stem. Snap off all of the thick outer leaves until only the very tender yellow leaves are exposed. Cut artichoke in half lengthwise. Using a spoon or melon baller, scoop out the choke.
3. Place artichoke halves, cut sides up, on baking sheet. Brush artichoke halves with lemon juice and 1 1/4 teaspoons of the oil. Season with salt and pepper to taste. Turn artichokes, cut sides down. Bake 30 to 35 minutes or until tender.
4. Meanwhile, in a small bowl whisk together 1 tablespoon of the oil, plus pummelo juice, mustard, capers, and salt and pepper to taste.
5. In a large skillet heat remaining 1 tablespoon oil over medium heat. Pat salmon dry with paper towels. Add salmon, skin side down; season with salt and pepper to taste. Cook 5 minutes per side; reduce heat, cover and cook 2 minutes more or until fish flakes easily with a fork. Place fillets on individual plates with artichoke halves. Top evenly with pummelo sections, drizzle with caper mixture, and serve.
- 19 g Fat
- 3.5 g Saturated Fat
- 55 mg Cholesterol
- 390 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
- 22 g Protein
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Nutritional Information
- 19 g Fat
- 3.5 g Saturated Fat
- 55 mg Cholesterol
- 390 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
- 22 g Protein
Directions
1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Working with one artichoke at a time and using a serrated knife, begin by trimming the top third off the top of the artichoke. Cut ½ inch off the stem end; peel stem, leaving only the tender inner stem. Snap off all of the thick outer leaves until only the very tender yellow leaves are exposed. Cut artichoke in half lengthwise. Using a spoon or melon baller, scoop out the choke.
3. Place artichoke halves, cut sides up, on baking sheet. Brush artichoke halves with lemon juice and 1 1/4 teaspoons of the oil. Season with salt and pepper to taste. Turn artichokes, cut sides down. Bake 30 to 35 minutes or until tender.
4. Meanwhile, in a small bowl whisk together 1 tablespoon of the oil, plus pummelo juice, mustard, capers, and salt and pepper to taste.
5. In a large skillet heat remaining 1 tablespoon oil over medium heat. Pat salmon dry with paper towels. Add salmon, skin side down; season with salt and pepper to taste. Cook 5 minutes per side; reduce heat, cover and cook 2 minutes more or until fish flakes easily with a fork. Place fillets on individual plates with artichoke halves. Top evenly with pummelo sections, drizzle with caper mixture, and serve.