Sheet Pan Salmon With Roasted Artichokes

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  • 1 (12-ounce) jar Roman style marinated artichokes, drained
  • 1 medium red pepper, cut into 1" to 1-1/2" pieces
  • 1 medium yellow pepper, cut into 1" to 1-1/2" pieces
  • 1 medium red onion, cut into 1" to 1-1/2" pieces
  • 2 teaspoons extra-virgin olive oil, divided
  • 2 tablespoons P.S. Flavor!? Smokey Southern, or kosher salt and ground black pepper, to taste, divided
  • 1 (15-ounce) can large white beans (such as cannellini), rinsed and drained
  • 1/4 cup sundried tomatoes, drained
  • 2 cups shredded kale, massaged with olive oil and salt
  • 2 large cloves garlic, thinly sliced
  • 1 tablespoon P.S. Flavor!? Mambo Italiano, or other Italian seasoning
  • 1 1/2 pounds skinless salmon (a favorite is Kvaroy Arctic), cut into 4 pieces
  • 2 lemons, halved
  • Fresh Italian parsley sprigs, for garnish
  • Freshly shaved Parmesan cheese, for garnish


  1. Place large rimmed baking sheet pan on center rack of oven. Heat oven to 425 F.
  2. Toss drained artichokes with peppers, onion, 1 teaspoon of olive oil and 1 tablespoon Smokey Southern, or kosher salt and black pepper, to taste
  3. When oven and pan are preheated, remove pan from oven and then spread vegetables into an even layer on the pan. Return pan to oven and roast for 15-18 minutes, until vegetables are starting to brown.
  4. While vegetables are roasting, combine beans, sundried tomatoes, massaged kale, garlic and Mambo Italiano in a medium bowl. Fold to combine.
  5. Rub salmon with remaining Smokey Southern. Heat nonstick pan or cast iron skillet over medium high heat, add remaining olive oil and add salmon to pan. Sear one side for 1 ½ to 2 minutes, flip.
  6. Remove sheet pan from oven and add the bean mixture, folding to combine with the vegetables. Push the vegetables and beans to the outer edges of the pan, leaving the center bare. Add the seared salmon and lemon halves to the center. Return pan to oven and roast until fish is cooked through, an additional 6-8 minutes.
  7. To serve, evenly divide the salmon, vegetables and beans onto 4 plates, with the half lemon. Garnish with a sprinkle of fresh parsley sprigs and shaved Parmesan.