Salmon with artichokes, fennel and arugula

2 salmon fillets

Recipe and photo by Sara Newberry

1 shallot, thinly sliced

2 fennel bulbs, thinly sliced

1/2 cup dry white wine

1 jar marinated artichoke hearts, drained

7 ounces arugula 

Oil, salt and pepper

Season salmon with salt and pepper. Heat 2 tablespoons oil in a large skillet until hot. Add salmon and sear until golden brown, about 3 minutes. Turn and sear second side until almost cooked, about 3 minutes more. Transfer salmon to a plate. Add shallot and sauté until golden, about 2 minutes. Add fennel and sauté until beginning to wilt, about 3 minutes. Add wine and let reduce until almost evaporated. Stir in artichokes and arugula, then add salmon back to pan. Cook until arugula is wilted and fennel is tender, 3 minutes more. Season with salt and pepper and serve.