Roasting a halved lemon on the sheet pan along with artichoke hearts and leeks for this quick salmon dinner sweetens and softens the pucker of the juice to use in a sauce for drizzling and dipping. Leeks need lots of washing: be sure to rinse the sliced leeks carefully, fanning the layers open so that the water can remove any stray grit.
This recipe has been selected as Type 2 diabetes-friendly by Vandana Sheth, RDN, CDCES, FAND; talk to your care provider about whether it's right for you.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
12
6
2
1½
1
1
1
¼
⅛
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°.
Step 2
Place 12 oz. frozen artichoke hearts, thawed on a rimmed baking sheet and pat dry with a clean dish towel or paper towel. Add 6 medium leeks, white and light green parts only, sliced into ¾” coins, 2 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal kosher salt, and 1 tsp. freshly ground black pepper and toss to coat; spread in an even layer, leaving space for the lemon. Zest 1 lemon, reserving zest, then slice lemon in half and add to baking sheet cut side down. Roast for 10 minutes.
Step 3
Remove baking sheet, flip artichokes and leeks with a spatula, and push towards edges to make space in center for salmon. Sprinkle reserved lemon zest and remaining 1/2 tsp. Diamond Crystal kosher salt over both sides of a 1 lb. skinless salmon fillet, then place skin side down in center of baking sheet. Continue to roast until salmon is firm and opaque, 10–12 minutes.
Step 4
Squeeze juice from roasted lemon halves into a small bowl and stir in ¼ cup Greek-style yogurt and ⅛ tsp. cayenne. Serve salmon and roasted leeks and artichokes with lemon sauce drizzled over or on the side and topped with 1 Tbsp. tarragon or mint leaves and freshly ground black pepper.